Sometimes when its late and you’re hungry or you’re late in the morning and realize you forgot to go to the grocery store, you have to make do. For any regular Paleo eater, eggs are an easy go to for breakfast, lunch or dinner. But after a while, plain eggs, whether it’s fried, scrambled, poached, or hard boiled can get a bit boring. So I like to spice things up with a SCRAMBLE!
Okay, so you don’t have to be a gourmet chef or a brain surgeon to figure out how to make an egg scramble. You add in whatever ingredients you want in a pan then pour in the eggs, scramble and serve. If a hot mess like me in the morning can figure that out, then I’m pretty sure a caveman could too (so it’s Paleo… j/k). But the key to a great scramble is not only a theme (like Mexican, Greek or Italian) but great spices to take it up a notch. Since Mexican food is my favorite, I opened my fridge to find no good breakfast meats, but a lot of old veggies that were soon to be thrown out. So I made a Fiesta Egg Scramble or what I like to call “a Paleo party in your mouth!”
Fiesta Egg Scramble
- In a medium pan saute the red onion & bell pepper with coconut oil
- Mix in the Taco Seasoning
- Saute until onions are translucent (~2min)
- Add in the pico de gallo & spinach
- Keep mixing spinach in until dark green and wilted
- Add eggs on top
- Cook for 45 seconds then start to mix the scramble
- When cooked, serve with extra pico, guacamole (or avocado) & cilantro on top!