Eggs are the perfect protein source for pregnant ladies like myself as well as little toddlers. They keep you full for ages and can be added to almost anything. We do eggs for breakfast, lunch and at times, dinner. The spinach adds some wonderful iron and the turkey is a high-protein, low- fat addition. We make this favorite scramble once a week or so.
Splash of whole milk
1 tbsp butter
1/4 c Gouda cheese
1/4 tsp garlic powder
1 c chopped organic baby spinach leaves
A few shakes Italian herbs/seasoning or favorite fresh herbs from garden
3 pieces nitrate-free deli turkey, chopped into bite size pieces
Freshly ground pepper and salt to taste
Whisk milk, eggs, garlic powder and herbs together until frothy, set aside.
Heat frying pan on medium and melt butter in pan. Add spinach and cook until almost all wilted, add turkey and cook 1 minute.
Pour in egg mixture and add a pinch of salt and grind in pepper. Push eggs around the pan, breaking up any large lumps. Add cheese just as eggs begin to take shape.
Turn off heat when eggs are still a tad wet. They will finish cooking in the pan and on the plate.
Serve with whole grain toast or as is for a grain-free meal!