Caveman Cuisine: Spicy Scrambled Eggs

Kick your eggs up a notch with the addition of red and green chilis.

3 Omega-3 enriched eggs (scrambled)
2 tsp pastured butter (or coconut oil)
1 tsp fire-roasted green chilis
2-3 leaves green kale (chopped)
1 pinch red chili flakes

Heat a medium sautee pan to "medium" and add 1 tsp butter.  Quickly sautee the kale until it softens (2-3min).

Remove and plate the kale.  Add the remaining butter to the sautee pan and allow it to melt.  Add the eggs and cook to desired doneness. 

Plate the eggs over the kale and sprinkle with the red chili flakes.
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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