Tag Archives: egg

Southwest Style Eggs-Two Ways

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southwest eggs

Please excuse my Styrofoam plate… :/

Breakfast has been the most difficult part of the Whole30 for me in terms of recipe ideas. I’ve long been a fan of scrambled eggs, but since starting the Whole30 and eating eggs every morning and pre-workout my first week, I got tired of them quickly.

That is, until my BFF mentioned pairing salsa with her eggs and I concocted this little dish. This is the only egg dish that I can’t get enough of! I made it during my prep week as a frittata and again in week two as a single-serving egg scramble.

Southwest Frittata

  • 9 eggs, beaten and seasoned with S & P
  • 1 TBSP coconut oil
  • 2 garlic cloves, minced
  • 1 small onion, diced
  • 3 BIG handfuls of fresh spinach (ya like my measurin’ technique?)
  • 1-2 cups of cooked protein of your choice, such as ground beef/turkey or shredded chicken (It is really just as good without so I only add this if I have leftovers)
  • S&P
  • red pepper flakes
  • salsa to serve
  • avocado slices to serve

Make it:

  • Preheat oven to 400 degrees.
  • In an oven-safe skillet, melt coconut oil over med-high heat. Saute garlic and onion until soft, lower heat to medium, and then start adding the spinach, a little at a time until it is wilted.
  • Add meat or poultry, if desired. Season up with more S & P and a pinch of red pepper flakes.
  • Spread mixture evenly across pan and pour in eggs. Scramble for about two minutes.
  • Let cook about 30 seconds more until the bottom is set and there is only uncooked egg on the top portion.
  • Transfer to oven and cook for about 12-15 minutes until set. There may be a tad bit in the middle that still looks a little liquidy.
  • Remove from oven, as carry over cooking will occur on counter.
  • This is the part that really makes the dish! When ready to eat, top your portion with salsa (I like to use Pace) and 1/2 an avocado. The salsa fresh out of the fridge cools down the hot eggs just enough to eat in a pinch for breakfast! The fresh, cool flavor of the avocado gives great balance to the spicy flavor.

Southwest Egg Scramble

  • 2-3 eggs, whisked & seasoned with salt and pepper
  • 1 tsp EVOO or coconut oil
  • 1/2 tsp minced garlic
  • 2 handfuls of fresh spinach
  • 1 palm sized portion of shredded chicken, or other leftover protein of your choice
  • 1 green onion, thinly sliced
  • S&P
  • red pepper flakes
  • Salsa
  • 1/2 avocado

Make it:

  • Preheat oil in a small, non-stick skillet over med-high heat.
  • Add garlic, spinach, S&P, cover and let spinach wilt, stirring around occasionally.
  • Lower heat to medium. Add chicken and green onion, stir to combine.
  • Pour eggs over mixture, season with more S&P and a tiny amount of red pepper flakes if desired.
  • Scramble eggs and cover if needed to allow the steam to finish off the eggs.
  • Top with salsa and avocado.

Of course, you can add diced tomatoes and peppers to both dishes but I think for a quick and dirty breakfast dish, the salsa suits just fine! Either way, this filling dish is perfect for any time of day and gives you your protein, eggs, and fat!

Enjoy!

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