Well, it’s time to start putting some Superfoods recipes on my blog. I’ll start with breakfast. My typical Superfoods breakfast would have protein and some veggies and maybe some berries. Typical protein would be eggs and few times a week some non-processed dairy, like low fat Greek yogurt, or low fat farmers cheese or low fat homemade cheese. If it’s not protein based, than I’d eat oats, either prepared with plain boiling water and some Superfoods added or prepared with yogurt. But let’s start this Superfoods journey with most common breakfast, eggs. Luckily, eggs are so versatile and over time I developed more than 20 eggs based breakfast recipes. Boiled eggs, scrambled, frittata, eggs muffins, and omelet and so on. And if you multiply that with veggie options, you’ll get a big number, meaning that eggs based breakfast can never be boring.
Typical veggies that you’ll want to eat with eggs are some sort of onion (regular, green onions, leeks). You can prepare them just with onions or you can add them some green leafy veggies like spinach. Or broccoli, zucchini, or whatever. Then, red peppers or any type of peppers are also great with eggs. Chery tomatoes too. You get the picture. So, I’ll start with my favorite type of veggies, green leafy ones:
- 2 tablespoons olive oil
- Zucchini, sliced
- 1 cup torn fresh spinach
- 2 tablespoons sliced green onions
- 1 teaspoon crushed garlic, salt and pepper to taste
- 1/3 cup low fat yogurt
- 6 eggs
- Heat olive oil in a medium skillet over medium heat. Place zucchini in the skillet, cover, and cook about 10 minutes, until tender. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 minute, until spinach is wilted.
- In a medium bowl, beat together eggs and yogurt. Pour into the skillet over the vegetables. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.