“Quick” Breakfast

from Simply Gluten Free Cookbook by Chef Varouj
(Modified by Dr. Susanne to follow the Gut Restore/Heal Your Gut Food Checklist)

Yield: 1 serving
Prep time: 10 minutes
Cooking time: 10 minutes

This is my “convenience” breakfast, best of all, I always use leftovers meats, herbs and vegetables, and I add other ingredients to it as I wish.

If you don’t have leftovers, just follow the 1/8 of a cup of each ingredient for every 3 eggs as a guideline

Ingredients:

• 3 whole eggs (or 1-2 yolks and 3 egg whites)
• 1-2 teaspoons coconut oil or ghee (use more if you need it)
• 1/4 cup fresh spinach or arugula
• 1/8 cup red pepper or tomato, diced
• ¼ of an avocado
• Salt and pepper, to taste
• 1 tablespoon fresh basil, sliced

Preparation:

1. In a sauté pan, on medium, heat the oil, add arugula/spinach and red pepper and cook for 2 minutes.

2. Season with salt and pepper, add basil, cook for a minute longer

3. Add eggs, and stir till a creamy texture is achieved…

4. Add slices of avocado

NOTE: Always remember, when it comes to cooking eggs, regardless of how it is being prepared, they contain a high amount of proteins. Overcooking will uncoil the protein bonds and force the moisture out and therefore drying it.

Tip 2: Other possible combinations: Add leftover beef or chicken to the above recipe. Olives, with zucchini, diced fresh ripe tomatoes, basil and/or oregano.