Eggs are a big part of our house. Big. Huge.
Why? Ummm… TASTE! No, that’s not all…
They offer quality nutrition for the brain and body – lecithin, saturated fat, cholesterol, retinol (the good form for vitamin A for immunity, beautiful skin, and healthy eyes), omega fatty acids, vitamin e, and more. We only buy pasturer-raised eggs, because those hens are treated well and their eggs are more nutritious.
I’m glad that Kamea is a fan of scrambled eggs – her growing body benefits. She especially loves them when I mix stuff into them like today.
Here is a fun and nutritious breakfast we do when our bananas are ripe for eating: Gently scrambled eggs in (grass-fed) High Vitamin Butter Oil (or this awesome ghee) with fresh herbs added. Then, stirred in a bowl with diced banana.
I first heard of adding fruit to eggs when I saw a Food Network Show with Giada De Laurentiis when she made an omelet with strawberries. Since then we make many egg breakfasts with some fresh organic fruit added.
I cook our eggs gently (i.e, low heat) with a healthy fat like grass-fed butter oil or ghee (same thing really). And, I like finding ways to get fresh immune building herbs into our diets so adding them to scrambled eggs is a no-brainer.
This little cast iron pan is great for Kamea’s eggs. It’s the perfect size for cooking a single serving (2 whole eggs – sunny side up or scrambled). And, cute as heck.
Oh, and this crazy chain cloth is amazing for cleaning cast iron pans really fast. I had no idea.