• Spanish Scrambled Eggs


    A variation of classic scrambled eggs. This one is a powerhouse breakfast.


    • 6 egg whites
    •  1 yolk
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon paprika
    • 1 teaspoon coconut butter or olive oil
    • 2 slices of whole grain bread, cubed
    • 1 zucchini, diced
    • 1/2 red capsicum, diced
    • 1 tomato, chopped


    1. In a medium bowl, whisk egg whites, whole egg, oregano and paprika. Set aside
    2. Heat oil in a large frypan over a medium / high heat
    3. Add bread, zucchini, capsicum and tomato. Stir constantly until vegetables begin to soften and begin to brown
    4. Drizzle egg mixture over the top and stir constantly until eggs are cooked