Veggie-Loaded & Protein packed
Eggs are one of my favorite things to cook. They’re a relatively easy meal, perfect in these first couple weeks of motherhood.
We have six chickens in our backyard who give us eggs daily. I love knowing the source of such goodness. Last week, we also started picking tomatoes from our plant–they’re perfectly ripe and delicious. If you don’t have chickens and a garden, these two basic ingredients can of course be purchased at any grocery store or farmer’s market.
Eggs are full of healthy fat the body needs, as well as protein. Both nutrients are great for breastfeeding, as I’m trying to fill my body with things that will keep my baby boy healthy and happy while I’m his main source of nourishment. Thus, when I prep a meal, I’m trying to pack in healthful calories [one large egg contains 78 calories, 5 grams of fat, and 6 grams of protein]. If you’re looking to save on cholesterol, fat and calories, you can always do a mix of full eggs and egg whites, which are available by the carton. [Egg whites have about 17 calories per serving, 0 grams of fat, and almost 4 grams of protein.]
We love tomatoes and onions at our house. Any other veggies work great as well–the more the better! Did you know that tomatoes contain the most vitamins when they are cooked over heat?
To begin, I slathered olive oil on the skillet, and cracked the eggs over a medium heat setting. I whisked for about one minute and then I added the vegetables so they could fully infuse the eggs with flavor. Next, I stirred the combination as if I were making scrambled eggs.
I added black pepper, garlic powder, a hint of garlic salt, and continued to stir. Now the skillet was really heating up. I added a bit more olive oil (can you tell I hate measuring cups and spoons?) and turned the heat to a low-medium setting. Finally, I added one mozzarella string cheese that I tore into pieces. It melted perfectly.
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Thanks for reading–happy cooking!