Tuesday, May 18, 2010
Asparagus scrambled eggs
This one is so fast and easy it happened between 3:30 and 3:42 on Monday afternoon. It was a postworkout meal, I was really hungry and so late that I only had time for nature's fastest fast food - eggs.
We've said a lot to get eggs' reputation back. Their protein is very well absorbed, the fats are natural and healthy and the choline and lecithin make them one of the best choices for kids and adults alike. Eggs are amazing if you are pregnant and a favorite to anyone who works out. They give you hours of fullness and provide a reasonable amount of calories.
The eggs I chose came from a local farmer, and they are a nice bright yellow. The chickens eat a lot of fresh grass, worms and bugs. They roam free, you get the picture...
To make scrambled eggs for 1, you need:
2 stalks asparagus, chopped
1 oz cheese, sharp, grated
1 tbsp ghee or butter
sea / Himalayan salt to taste
Melt butter over medium heat and add the asparagus. Cook for a minute and then add the eggs and cheese, stirring fast for 2-3 minutes. Serve warm over rye crackers and enjoy! If this is a meal on a day when you were less active, feel free to skip the crackers. The ones I use are only 20 calories a piece and add amazing texture to every meal they accompany!