The word “brunch” first appeared in print in the United States some 120 years ago, and the activity was originally viewed as an elaborate eating experience only for the wealthy. Of course, as we all know, it’s since made big gains in both popularity and accessibility. The New York Times called Sunday a “two-meal day” in 1939, brunch-specific cookbooks were published beginning in the 1960s, and today brunch has firmly become part of mainstream culture—especially on the weekends.
For good reason, brunch has a reputation for being full of calories. Ricotta pancakes, regional gravy, doughnuts, French toast and breakfast burritos are among Americans’ favorite brunch items. However, I’m here to tell you you can still indulge in brunch without succumbing to those calorie temptations—and without sacrificing flavor. Don’t believe me? Try this veggie scramble recipe from Primal Palate for brunch this weekend, and let me know what you think.
- ½ tablespoon organic coconut oil
- ½ cup broccoli, chopped
- ½ cup onion, diced
- ¼ whole green bell pepper, diced
- 3 pastured eggs
- 1/8 cup tomato, diced (for garnish)
- ¼ avocado, diced (for garnish)
- Heat coconut oil in a frying pan over medium heat.
- Sauté the vegetables for 3 minutes or until tender.
- In a small mixing bowl, whisk eggs.
- Pour the eggs over the vegetables and stir.
- Stir frequently to scrape the eggs from the frying pan (thus “scrambling” them).
- Season with a dash of salt and pepper, to taste, and top with diced tomato and avocado.
What are your favorite egg scramble add-ins? Tweet us @Hope4CancerMex or comment on our Facebook page.
(Photo source: Primal Palate)