Eggs are a great way to add healthy protein and fat into your daily routine. To spruce up the basic scrambled egg, create a rosemary feta scramble. The sweet, piney rosemary and salty feta pair perfectly with the egg. Enjoy this dish for breakfast, lunch or dinner by pairing it with toast, a side salad or hash browns.
Rosemary Feta Scramble
Makes 1 serving
1 tablespoon milk or milk alternative
1 tablespoon chopped red onion
5 grape tomatoes, quartered
1/4 cup crumbled feta cheese
1 tablespoon roughly chopped fresh rosemary
1 tablespoon coconut oil
Salt and pepper to taste
In a small bowl whisk together eggs and milk. Heat coconut oil over low heat in a medium sized skillet and sauté red onion and rosemary for about two minutes. Add tomatoes and continue cooking another minute, until they are warm. Add egg mixture and salt and pepper to the skillet and fold until eggs are no longer runny. Carefully add 1/2 the feta cheese and gently incorporate. Remove from heat and top with remaining feta cheese prior to serving.
Laurenda resides in Rockford with her husband Daniel
and their two sons. Laurenda is a health food writer for LaurendaMarie.com and a West Michigan lifestyle and portrait photographer.