Since I don't eat much meat, and I try to eat my protein meals earlier in the day (as they take longer to digest and move through the system), I find myself making veggie omelettes or a frittata for a more substantial meal.
I purchase organic eggs that are from free range, pasture fed, and antibiotic free chickens. I just don't want more chemicals, pesticides or antibiotics traveling from my food to me. Eggs are a great source of protein and good fats. Add a few veggies, some herbs and spices and you have a delicious meal.
The color of the egg really has little to do with the nutritional value of the eggs, but more to do with the type of chicken that laid the egg. Of course, if you have the goose that layed the golden egg then that's a whole different story.
Here's what I made tonight.
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Basil Veggie Frittata
This makes enough for two people.
2 Tbsp coconut oil
1 small potato, chopped into little cubes
1/4 large yellow onion, chopped
1/4 sweet red pepper, chopped
2 long slices of a portabella mushroom, chopped
1-2 inches of zucchini, chopped into little cubes
5 large basil leaves, chopped
pinch of sea salt
garlic powder to taste
dash of cayenne pepper
2-3 large eggs
Options: Add an avocado to the top after it is cooked and some salsa for "eggstra" zip.