Those of you who know me, know that I have a weird relationship with eggs. I’m sure it’s come up in some capacity on the blog but I thought I would make sense to discuss it seeing as how I’m posting an egg-focused recipe.
Growing up, I never ate eggs. I just wasn’t into them. I would try some of my mom’s every now and then just to see if my taste-buds had changed their minds but that was never the case. As I became more food conscious and started seeking protein sources, the health benefits of eating eggs started jumping out at me. They were often a part of the post-workout meals of my favorite fitness bloggers and generally the main ingredients of the healthiest options on brunch menus. About a year ago, I opened myself up to egg whites. I would buy them in the little carton, season the hell out of them, and eat them along with the other components of my breakfast. I got into it and started adding veggies to change it up and mask the flavor (I soon came to realize that egg whites have no flavor, haha).
After deciding to stick with the paleo principles of eating after giving it a try last spring, I began to rethink my attitude towards eggs, particularly the yolk. Yolk is weird. Let’s face it. Whether you hate it or love it, it’s weird. Aside from finding yolks to be odd in nature, I was also under the belief that they weren’t all that good for me. While egg whites are hailed for their high protein/low fat profile, egg yolks are often negatively associated with cholesterol. After doing a bit of research, however, I came to realize that egg yolks, like other nutritious components of food (i.e. fat) had been wrongfully vilified. Eating foods with cholesterol doesn’t give you the condition that we know as “high cholesterol.” Furthermore, egg yolks contain so many more important vitamins and minerals, none of which are found in the whites alone. Who kind of health food nerd would I be to miss out on something so nutritious?
- 1 TBL cooking fat of choice
- 1/4 lb ground meat of choice (optional)
- 1/4 cup white onion, diced
- 1 clove garlic, minced
- crimini mushrooms, chopped
- 1 small sweet potato, peeled, cut into small dice
- salt and pepper, to taste
- About 1/2 tsp dried dill, divided (I didn't actually measure this so play around with it)
- Heat cooking fat in non-stick pan over medium heat.
- If using meat, add meat to the pan and brown (cook until no pink is visible). You may want to add some fat to the pan depending on the fat content of the meat that you're using.
- Once meat is browned, remove meat from pan and place in a bowl on the side. Leave some of the meat juices in the pan if you're into that (I am).
- If necessary, add more cooking fat. Add chopped onion, garlic, and mushrooms and saute for 2-3 minutes.
- Add sweet potatoes to skillet along with salt, pepper, and 1/4 tsp of dried dill and cook for about 5 minutes, stirring every minute or so.
- If using meat, add meat back into the pan and cook for another 2 minutes or so.
- Combine eggs, salt, pepper, and remaining dill in a bowl and scramble with a fork.
- Move the contents towards the edges of the skillet, forming an empty space in the middle of the pan.
- Add the scrambled egg in the empty space that you've created, allow to sit for 1 minute and then scramble in with other ingredients. You should also simply cook the egg by itself and place it on top or on the side of the cooked veggies. It's yum either way.
- Drizzle with lemon juice if that's your thing.