Cheesy Arugula Eggs

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Okay. I love vegetables, and I don't use that term lightly. I LOVE them. There is nothing better than asparagus baked with parmesan and garlic, or perhaps some lovely creamed spinach. Sure, my friends may think I'm crazy. They show up to lunch with biscottis, banana and Nutella (mostly Nutella) sandwiches on white bread, or some other sugary treat, and I'm over here eating zoodles. I can't be too bothered, though. I've discovered that when I eat well, I feel well. For me, eating well means no grains or refined foods. Healthy fats and protein are staples in my diet, and I eat primarily low carb because (1) it helps my psoriasis, (2) my workouts are more powerful, and (3) I just feel better in general. As for sugar? I've ditched that stuff completely, unless its a square of 85%+ dark chocolate. Preaching my eating habits is NOT one of my hobbies. Afterall, I am no nutritional expert. I have no clue if what works for my body works for everyone else's. And because I have had an eating disorder, I know how much peer pressure can affect an individual.
One of my favorite breakfasts to have on school days are my cheesy arugula eggs. Eggs and cheese have enough fat and protein to fill me up, and their combination is nothing short of wonderful. Arugula is one of my greens of choice, and it adds a nice dash of green to my plate. It's sure nice to start getting those veggies in my body nice and early!

Cheesy Arugula Eggs For 1
Ingredients:

  1. 2 large eggs (I use organic, cage-free, pasteurized)
  2. A handful of baby arugula (Simple Truth washed and ready to eat makes life easy)
  3. about 1/4 a cup of shredded cheese (Tillamook Farmstyle Cut Mexican 2 Cheese is the best! I like Tillamook because it has no cellulose, an anti-caking agent. Cellulose is totally legal, but it is also obtained from wood pulp, which I don't exactly want in my body. That's why I go with Tillamook!)
  4. 1 to 2 Tbsps. butter (Kerrygold Unsalted all the way!)
In a nonstick frying pan, melt your butter on medium-low heat. I have an induction cooktop, and when making eggs, I turn the temperature to 5. Meanwhile, crack and scramble your eggs in a bowl. Once the butter has melted, swirl it in the pan to completely coat the bottom before pouring in your eggs. Immediately sprinkle the eggs with about 1/2 of your total cheese. Wait for the edges to set slightly before pushing them toward the center with a spatula. Tilt your pan so that the raw egg-and-cheese mixture moves to the edge of the pan. Continue with this process until your eggs are very close to your desired doneness. Toss in your arugula and the remainder of your cheese, mixing them into your eggs with a spatula. Allow to cook until your arugula is wilted and the cheese has melted. "Chop" your scramble with the spatula into pieces, and then transfer onto a plate. Enjoy!

Carpe Diem,
Maya

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