Eggs powered with Asparagus and Zucchini – Great for blood sugar levels!

Power breakfast, packed with amazing nutrients & antioxidants. It’s a great way to get your protein and veggies in the morning, which will keep you full for hours, keep your blood sugar nice & stable (no mid-morning crash!) and provides you with a great dose of fiber & disease-fighting agents from the veg. Paleo-friendly, dairy-free, gluten-free.

Ingredients (per person):

2-4 eggs
1/4 onion, sliced
3 asparagus spears, organic, sliced.
1/2 zucchini, sliced
1 clove garlic, crushed
1 tbsp fresh parsley, chopped finely
Pinch of himalayan salt
Splash of Coconut Aminos (about 1-2tsp)
2 tsp coconut oil, extra virgin cold pressed

‘Asparaguts’ is what my step-dad calls asparagus. He hates the stuff. Personally I don’t mind them! Asparagus is high in fibre, vitamin K, vitamin A, vitamin E, vitamin C, copper, iron, manganese, calcium, potassium, phosphorus, folate. Importantly, it also contains a small amount of the mineral chromium, which is very important for our insulin, and Glutathione (the most powerful intracellular antioxidant) as well as other antioxidants including lutein, zea-xanthin, carotenes, and crypto-xanthins. So yeah, it’s super-loaded with goodness.

I guess this may not be a breakfast that I’ll serve to my amazing step-dad with his chronic dislike of ‘asparaguts’, but the type of breakfast that I make often for myself & my partner. For me, I’m happy with 2 eggs, but I’ll often do 2-4 eggs for my partner… those growing men can eat!

Eggs with asparagus and zucchini

Let’s do this:

Heat your pan to medium heat and add a tsp of coconut oil. Add the onion, asparagus & garlic, and brown on medium heat for about 2 minutes. Add the zucchini, stir well and turn the heat down to low-medium. Put a lid on and cook for 5 mins. This is perfect timing to make your coffee!

After 5 minutes take the lid off, splash in the coconut aminos, stir well and replace the lid for another 5 minutes, or until vegies are cooked to your liking. While that continues to cook, crack the eggs in a bowl and add the chopped parsley. Whisk together well.

Transfer the veggies to a plate and add another tsp of coconut oil to the pan. On medium heat, tip the eggs in the pan and continue to swirl around and stir in the pan for scrambled-type eggs. Once the eggs are just cooked through, take the pan off the heat and transfer the eggs to a plate immediately. You don’t want to overcook the eggs because they can become dry. Sprinkle the lot with a pinch of Himalayan salt, and voila! There you have it! An amazingly tasty rustic breakfast, loaded with protein and antioxidants (and asparaguts). Enjoy! x

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