A slight twist on an old favorite with additional monounsaturated healthy fats, this recipe is zesty and all around delicious. I wanted to post this recipe before the big Super Bowl game last week but my stomach couldn’t bear to see the sight of avocados! That’s right, it wasn’t the eggs that had me running, instead it was my favorite food- avocado.
The secret is out about my pregnancy and I am relieved that I can now share so much more with y’all during this amazing journey. Now that we are behind the beginning stages of my pregnancy and my food aversions have subsided (slightly), I am able to look at greens again with actually turning green in the face. How strange that everything I ate and loved- vegetables, greens, avocados, and lean meats want nothing to do with my current appetite.
Now that I am slowly getting over that hump, healthy foods sound more appetizing again and I am now more aware than ever about the importance of eating right to sustain a healthy life. This recipe is so simple to make, easy to throw together, but it’s packed full of vitamins and nutrients. Not to mention all the healthy fats and protein as well!
Eggs contain a plethora of phosphorus, protein, riboflavin, vitamin D, choline, and biotin, making them a great choice for breakfast, lunch, or even dinner. Thank goodness my nose isn’t turned away by the smell because they do tend to stink up the kitchen while boiling, shelling, and chopping- sorry family members!
This recipe is an original Healthy Chew recipe, all rights reserved.
All photos used were taken by and for The Healthy Chew, all rights reserved.
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