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Garlic Tomato Scrambled Eggs with Garden Herbs (Low carb, Gluten free)

Garlic Tomato Scrambled Eggs with Garden Herbs

 

GOOD MORNING SUNSHINE!!! Just a quick breakfast post for Tuesday morning…

I still struggle with eating a morning meal most days, and I know it’s important. It’s funny, I only realized I was gluten intolerant this year, but my go-to has always been an “Eggy” breakfast. I didn’t know why, but I always felt terrible if I ate waffles, pancakes, doughnuts, or cereal, so I didn’t… but those are generally the most convenient, so I had a bad habit of skipping it entirely.

Today I wanted eggs, but was craving more flavor:

  1. Saute 1 clove garlic, finely diced, in 1 tsp butter until tender (or browned if you like the taste)
  2. Add 1/2 tomato, finely diced, saute a minute more
  3. Add 2 organic eggs scrambled with 1 TB heavy cream
  4. Scramble eggs until nearly cooked
  5. Add 1 oz shredded white sharp cheddar, toss to melt
  6. Plate the eggs and top with your choice of fresh garden herbs
    Today I used fresh chives and oregano.

Really quick, delicious, low carb and gluten free. The garlic and tomato really add depth of flavor, and choosing sharp cheddar adds a nice zing to the balance. Fresh herbs are great with eggs, and having a few in the garden or pots will definitely add a nice dimension to your cooking. The earliest herbs in my garden are chives, oregano, sage and thyme since they are perennials and come back every year. It always takes some patience waiting for the tender annual basil to get big enough that it won’t die from me stripping off the leaves too soon, 😉 but basil is a fabulous complement to eggs, tomato and garlic as well.

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Quick Eggy Breakfast

Broccoli Mushroom Scramble

Yesterday was a tough day… NO energy, extreme fatigue, ugh! It made me wonder whether I had accidentally ingested some gluten because “brain fog” is an understatement to how I was feeling! Without body aches and pains though, I had to think it was something else. One thing about going off gluten and eating low carb, is that my appetite isn’t what it once was, and I sometimes forget to eat… so last night my hubby busted me for not having breakfast and snacks during the day. It’s harder to eat when you’re not hungry!

Today I decided to make sure I had a nice dose of protein to start my day, along with a few mineral-rich veggies tossed in to round things out. I can’t say yet whether it will get my energy back on track, but I am hoping so!

What do you do differently when you notice that you are fatigued?
Does it help you to address it with diet?
Do you have any tips or tricks to share? I would love to hear them!!!

Broccoli Mushroom Scramble

  • 1 Tb olive oil or butter
  • 3 small stalks baby broccoli
  • 1/4 C sliced crimini mushrooms
  • 1 clove garlic
  • 2 eggs
  • 2 Tb cream
  • 2 Tb sharp cheddar cheese, shredded
  • 1/2 roma tomato, sliced

Heat oil in a skillet over medium heat, and saute broccoli, mushrooms and garlic gently for a couple minutes, until broccoli is tender. Beat eggs with cream and add to pan, scrambling just like normal scrambled eggs. When the eggs are almost done, add the cheese and transfer to a plate along with the sliced tomatoes.

 

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