Food To Be Fit: Egg-rything But The Kitchen Sink

Have you ever been so tired that you forget to stir the eggs one you put them in the pan? Well...I was making scrambled eggs, and that's how tired I was. Anyways, magically I checked on the eggs at the perfect time, and this recipe was born! I guess it's kind of like a take on Huevos Rancheros, but way healthier, and clearly extremely simple :)...Enjoy! DSC_1205


  • 4 Eggs (2 full eggs, 2 egg whites)
  • Mushrooms
  • Shallot
  • Asparagus
  • Cherry Tomatoes
  • Spinach
  • Avocado
  • Cayenne PepperDSC_1224
  • Paprika
  • Salt & Pepper
  • Coconut Oil


  1. In a small frying pan, heat coconut oil until melted.
  2. DSC_1225Place chopped mushrooms, shallot, asparagus, cherry tomatoes, and spinach in a pan and sauté until soft and fragrant on medium-high heat.
  3. Lower the stovetop temperature to medium-low, wait for it to cool down for a minute and crack eggs in the pan, and cook until the whites are fully set and the yolks have thickened, but are not hard.
  4. Season with salt, pepper, paprika and cayenne. Garnish with 1/2 an avocado and shredded spinach.

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