Why? They’re the most versatile good-for-you food full of protein, calcium, omega-3 & oleic acid among others enjoyed in many many ways.
Below are what breakfast I’ve experimented with this week:
(Zucchinis are in season and a fav veggie of mine now. Full of lutein and other carotenoids, it’s good for your EYES ^ ^)
1) Over-easy egg on a bed of crispy leeks, grilled zucchini & avocado, sprinkled with kosher salt.
2) Veggie frittata (only used 3 eggs for the entire pan). Sauteed zucchini, tomato, and onion. Add 3 beaten eggs, pop it in the oven for 7-10 min @350° and you have yourself an impressive breakfast to enjoy~
3) Korean tamago mari – pour beaten egg and leek mixture on a thin non-stick pan. Swirl it around, covering the entire pan, start folding it over every 2 inches, let it cool, slide it across about 1/2 inch thick and voila, tamago mari~.