Before GAPS I preferred to add some kind of carbohydrate to eggs, like brown rice or potatoes.
However, since GAPS I’m finding I love scrambled eggs mixed with vegetables. Zucchini Eggs was one of my first favorites, and I love having leftover steamed veggies on hand because eggs mixed with veggies are a “fast food” when it comes to eating GAPS.
- 8 fresh mushrooms, sliced
- 1/2 cup of steamed cauliflower
- 2 eggs
- 2 Tablespoons butter
Place butter (or ghee, coconut oil, or your preferred traditional fat) into your skillet over medium heat. While the butter is melting, rinse any debris off your mushrooms and slice. Add to the skillet once the butter is bubbling. Stir frequently and cook until the mushrooms turn color. Chop the cauliflower into small pieces and add. While the cauliflower is warming, scramble the eggs. Add the eggs to the skillet and stir and scrape the pan constantly (this will keep the eggs from browning, which I dislike fervently).
Once the eggs are solid, turn off the heat and begin transferring from the skillet to your plate (again to avoid browning of the eggs).
Salt to taste. Serves one.
I really love mushrooms, but I know they are expensive. You could easily double, triple or quadruple this recipe with the same number of mushrooms, depending on how much your diners enjoy mushrooms. I would add more cauliflower in increments of 1/4 cup. So if you were doubling the recipe, I’d say 4 eggs and 3/4 cup cauliflower. If you were tripling, I’d say 6 eggs and 1 cup cauliflower. If you were quadrupling, 8 eggs and 1 1/4 cup cauliflower.
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