Paleo Scrambled Eggs with Herbs
- 6 Large Organic Eggs – room temperature
- Pinch of Himalayan Salt
- Dash of White Pepper – Freshly ground
- Pinch of Curry Powder
- 1 Tbsp Organic Grass-fed Butter
- 2 oz Baby Spinach – washed and dried
- Fresh Oregano Leaves – finely chopped
- Fresh Dill – roughly chopped
- Italian Parsley – roughly chopped
- Crack the eggs into a medium glass bowl and sprinkle in the Himalayan salt, white pepper and Curry powder. (you can omit the curry or substitute with a pinch of mild Hungarian Paprika powder). Gently whisk together.
- In a large nonstick saute pan heat half of the butter over medium-high and add the baby spinach leaves. Wilt the spinach leaves for one minute then lower the heat to low.
- Add the leftover butter, let it melt and pour in the egg mixture.
- Cook eggs by stirring constantly with a spatula, until the mixture begins to set. Gently stir and fold several more times until the eggs thicken and form large curds for about 3 to 4 minutes.
- Serve immediately over a thin slice of Paleo Bread and garnish with plenty of fresh herbs. Or you can use Gluten-Free Whole Wheat Walnut Olive Bread if you prefer.