February 2018 | The Honest Spoon

Currently Playing: Witchcraft, Frank SInatra

What happens when you mix scrambled eggs, sauteed asparagus, and olive tapenade? Ummmm....you end up with the most delicious eggs. That's what happens! Here's the deal- I love asparagus. I love olive tapenade even more. On the flip side, while I will eat scrambled eggs, I do not particularly love them on their own. Also, since we eat a lot of eggs in our house, I am constantly looking for new ways to REALLY enjoy them. Not just a quick solution before choking them down. They area GREAT option if you are planning a Whole 30 diet.

These eggs are on the top of my favorites because they are quick and easy. First, I chop and saute the asparagus until they are crisp, but fork tender. Once that's done, set them aside in a bowl. Then, scramble your eggs. I do not beat my eggs before I scramble them I like to heat a pan with some extra virgin olive oil and crack the eggs right into the pan and scramble away. Bottom line, scramble your eggs how you like to. No rules here. Once your eggs are scrambled, turn off the heat, add the asparagus, and tapenade. Mix these into your eggs quickly and you are done! You will love this for breakfast, lunch, or dinner!

MEDITERRANEAN EGGS [WHOLE 30, GF, PALEO]

| Serves 2 |

INGREDIENTS:

5 large organic eggs, scrambled
1 Cup chopped asparagus, sauteed fork tender
2 large tablespoons olive tapenade

METHOD:

1. Heat 1 tablespoon olive oil in a non-stick skillet on low/medium heat. Add asparagus, salt & pepper to taste. Cover and cook for 3-4 minutes until fork tender. Transfer to bowl.

2. In the same skillet, scramble eggs to your liking. Turn off heat.

3. Add asparagus and tapenade to scrambled eggs. Mix well and serve. Prepare to have your mind blown.