The softness of the avocado,
Mixes with a crunch,
Heavenly sauteed green bell peppers,
Garnish a micro bunch.
The eggs are fluffy and full of cheesy ahhh.
My taste buds are on a bike ride
While my tummy is at the spa.
Just like art, fashion and life – food is poetic too. The poem above was inspired by this low-carb breakfast dish that’s easy to make and oh so good for you. I’m currently on a low carb diet and trying new ways to make healthy food that tastes good. I’m not the type who can eat a whole bowl full of vegetables… Unless you throw some cheese and bacon in there!! Haha. Hope you get to try out the recipe or it inspires you to do a twist of your own.
Scrambled Eggs with Tie Dyed Greens
Half an avocado sliced
1/4 cup of chopped green bell pepper
1 tablespoon of butter
1/3 cup of rinsed micro greens
3/4 cup of shredded mozzerella cheese
Salt and pepper
First sautee the bell peppers and micro greens in melted butter. After about 5 minutes, remove them from the pan and place on a dish. Then crack your two eggs in the same hot pan and prepare them how you like. I made mine scrambled. Sprinkle some salt and pepper on them for flavor.
When the eggs are fully cooked, add in your bell peppers, micro greens in with the eggs. Then sprinkle the cheese on top. Cook till the cheese is melted.
Then put it all on a plate. Add sliced avocado on the side. Then enjoy!