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energy scrambled eggs with vegetables

Feed Your Body Friday: Energy Scrambled Eggs

If you think you can’t eat breakfast for dinner, think again.

It’s Feed Your Body Friday, and I thought I’d revamp a good old favourite dish to make it a little more attractive and a lot healthier. Fast, easy, and delicious, these scrambled eggs with vegetables aren’t ideal just for breakfast, but for a weekend lunch or for a carefree evening meal.

Did you know that eggs provide the best proteins, even better balanced in amino acids than the proteins in meat? Protein maintains the muscles and makes antibodies, enzymes, and new tissues for growing organisms. It also cuts hunger pains!

Eggs differ from meat in their contributions of minerals to our daily diet. Although the iron in eggs is not as easily digested by the body, they are rich in phosphorus. Above all, eggs are filled with vitamins: just 2 eggs provide adults with 25-33% of their recommended daily intake of vitamins A, D, B2, and B5, and 10-15% of the necessary amount of vitamins E and B9.

Preparation Time: 15 minutes

Cook Time: 10 minutes

Servings: 2

Ingredients:

  • 1 tbsp. avocado oil
  • 1/2 medium orange pepper, diced
  • 1/2 cup cherry tomatoes
  • 4 medium eggs
  • 1 tbsp. black olives, sliced
  • 2 green onions, sliced
  • 1 tsp. chilli powder
  • 1 tsp. cumin
  • Salt and pepper, to taste

Preparation:

  1. In a frying pan over medium heat, fry the peppers and the green onion in the avocado oil for about 2 to 3 minutes. Add the tomatoes and cook until tender; about 5 minutes total.
  2. Meanwhile, whisk the eggs in a small bowl with the spices. Pour the mixture over the vegetables and stir until the eggs are scrambled. Add the olives.
  3. Transfer the scrambled eggs to a large plate or bowl.
  4. Season with salt and pepper.

Something I learned recently is that there is no difference in nutritional value or flavour between the eggs with the white shells and the egg with the brown shells. The colour of the eggshell depends on the breed of the hen. Brown eggs, however, have a thicker shell and a darker yellow yolk.

Egg dishes have the added advantage of being economical. They’re not an expensive ingredient and you can get a ton of them at once. Plus, eggs remain fresh for 28 days if they have been stored in the refrigerator at a maximum of 10 °C. Beyond this, they should no longer be eaten. In fact, over time, their shells deteriorate and become less effective in protecting them. You should always dispose of eggs with cracked eggshells.

Do you eat breakfast food for dinner? What’s your favourite way to put a dinner-time twist on breakfast foods? Let us know!

Sophie Viau

Sophie Viau

Sophie is a blogger, writer, entrepreneur, world traveler, and photographer. As a young woman she had an unusual dream: To discover Iceland! "Nobody in my entourage had an interest in this type of trip" says Sophie, so she decided to go alone. What she discovered was that, not only was... Read More

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