This is a typical breakfast (more like brunch) for us. It is high in protein and fat, and low in carbs.
The secret is to begin with the idea of making scrambled eggs with
- lots of butter and
- zero milk or cream.
We've discovered that "light and fluffy" scrambled eggs whipped up with milk often taste dry and gravelly. These eggs in this recipe are definitely NOT dry and taste great!
I started with about a quarter of a stick of butter, and I set the burner just below medium. I set it that low for two reasons: first, I can't work fast enough to keep up with everything when the heat is on high; second, I wanted the veggies to simmer for awhile in the butter a bit to soften up a little.
While the butter was melting, I sliced off a bunch of the bottom ends of asparagus stalks and put them in the melting butter. I like doing this because otherwise we'd probably just throw the ends away, and that just seems to wasteful to me (I know, I know, we could freeze 'em and make soup, but we don't seem to do that).
And then I sliced up two entire green onions and added them to the frying pan:
As the asparagus and onions simmered, they soaked up a lot of butter, so I added more:
And then I diced up two very large cremini mushrooms and added them:
Those veggies were soaking up more butter, so I added more. In total, I think I used about half a stick.
Add three large eggs,
and a bunch of factory-shredded Tex-Mex cheese (a quarter cup? half a cup? It varies from meal to meal.
And plate with a slice of ham each:
I know this isn't most people's idea of scrambled eggs, but it is FANTABULOUS!
Depending on what's on hand, we might use broccoli and/or cauliflower stems, and/or spanish onions.
And for those who ask, my LDL is marginally above what my GP would like, but it hasn't changed much at all in the past 40 years. And I just had a thorough checkup with a cardioguy who seems to think I'm doing okay.
Butter, ham, eggs, and lots of veggies: good stuff!