Don't miss another issue…      Subscribe

Scrambled Eggs


Eggs are high in protein and contain all the essential amino acids needed for growth and repair. In addition, they contain vitamin A, omega-3 fatty acids and vitamin E. However, not all eggs are created equal: tests have confirmed that free range eggs (from hens that were allowed to roam free and were not kept in cages) are nutritionally superior and much less likely to be contaminated with disease-causing bacteria such as salmonella. They also taste better, so whenever possible always choose free range eggs.













Trans-fat Free, Low Carb


2 large eggs
free range
1 x sea salt
to taste
1 teaspoon yogurt
1 heaped tsp thick natural yoghurt or coconut milk
1 x chives
chopped, to taste


Combine eggs, sea salt and yoghurt in a bowl.

Whisk lightly with a fork until well combined.

Add a small splash of olive oil into a small pan over a low heat - make sure not to overheat the pan as it will result in the eggs becoming tough.

Pour in the egg mixture and stir gently until the eggs start to set and become creamy. Stir in chives.

Serve with fresh avocado, sauteed mushrooms and / or spinach, tomato or any other favourite side.

If using toast, opt for high-fibre whole grain bread.

Adapted from thehealthychef. com


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 14662% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 424mg 141%
Sodium 142mg 6%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 26g
Vitamin A 10% Vitamin C 0%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed