Easter is quickly approaching, but it does not mean that is the only time suitable for eggs. Eggs are a quick and delicious way to fit in your daily protein. They are versatile enough to have for breakfast, lunch, dinner, and all meals in between.
There is much controversy in regards to the amount of cholesterol eggs contain, however, it has been show that eggs increase one’s good cholesterol, high density lipoprotein (HDL). In fact, much of the typical American breakfast such as bacon and toast contain severe levels of low density lipoprotein (LDL), the bad cholesterol known to cause heart disease, strokes among other illnesses according to the American Heart Association.
Eggs are my favorite way to start the day because they keep me full for a long time, and there are many ways to consume eggs. I have been obsessed with veggies and egg scramble.
Here’s how I make them:
1 tbsp coconut oil
1/2 Italian zucchini
1/2 bell pepper (red, green or yellow)
1/4 cup of diced tomato
1/4 cup of diced onion
1 handful of kale
1 sprinkle of salt and pepper
In a small fry pan heat up coconut oil and cook zucchini until soft. Next, place onion, peppers, and tomato. Lightly beat eggs and mix into the vegetables. Once eggs are almost fully cooked (avoid salmonella) add in kale, salt and pepper. Remove from heat when done cooking and enjoy!