Kiara Lynn Willis

For those of whom are like me and are unimpressed by flavorless scrambled eggs created by the masses, but love the protein they provide, try out this recipe.

This is a recipe for those looking for a more flavorful egg. Keep in mind I also like my scrambles fully cooked, not runny or wet so if you don’t cook at your own speed.

Ingredients: 2 Servings                                Time: 5 minutes

-4 Large eggs (I prefer brown but white are basically the same)

-1 Handful Spinach

– 1-2 Tbsp extra virgin olive oil

-1/2 cup chopped red/green peppers

-1 Tsp oregano

-1 Tsp garlic

-2 Tsp paprika

If you like it a bit spicy:

Add ½-1 tsp red cayenne pepper & a pinch of cumin

Directions:

In a large frying pan heat 1-2 tbsp of olive oil over (slightly below) medium heat. Once hot, drop bell peppers in the pan and sear for 1 minute.  Add in eggs, and spices, scramble with spatula. Cook for around 1-2 minutes until eggs become formed, then rip up spinach and drop into the pan, scramble for additional 1 minute or until spinach starts to turn dark green and wilt, and eggs are starting to get golden/browning. DO not burn.  Remove from heat, divide up and enjoy.

This recipe is gluten free and dairy free. I don’t like adding milk to my scrambles because it makes eggs too runny and is unnecessary for full flavor.