This recipe is easy to prepare, meets your low-carb wishes and can be served anytime of the day as a healthy meal! I am currently trying intermittent fasting (like every other human in their forties trying to energize and trim themselves up a bit 🙂) I prepared this recipe as a brunch meal essentially around 10:30am. It was delicious and quick! It was filling and seemed to checks many of the boxes in the healthy meal category. I did also have some fresh fruit on the side which paired nicely with the savory flavors of this scramble. If you are trying to add healthy fats to your diet, chia seeds or hemp hearts would also be a good addition. Even a few teaspoons of these would add even more good stuff!
So here’s an honest critique… When I prepared this I put the arugula in the pan before the eggs; however when I make it again – I will wait until the end to add the arugula. The time that it took to cook the eggs caused the arugula to wilt too much for my liking. If arugula is a new food for you, cooking it for a longer period of time will make the peppery aroma of arugula more subtle and you may prefer that lighter flavor. Which brings me to another note about this recipe… I enjoy the freedom when I am preparing food to add more or less of certain ingredients to my taste or the tastes of my guests! Like this recipe, there are no measurements for most of the ingredients because I want you to prepare this meal in a way that feeds your inner foodie! You may be a big fan of sun-dried tomatoes or like me love, love, love basil and want to have more of that flavor or taste in your meal. Read Abundant Home Living recipes like a yummy idea, a guideline that inspires you to expand your palate and eat the foods you like in new combinations and concoctions! In your Abundant kitchen, embrace the freedom you have to create! Excellent ingredients and thoughtful preparation can make any meal a delicious one!
Try this and let me know how you prepared it and what you thought!
Arugula and Feta Scramble
Ingredients
Method
- Coat pan with oil and then add pesto (start with 2 tbsp – add more if you would like).
- Add artichoke hearts, sun-dried tomatoes and basil to the pan and sauté for 1-2 minutes on med heat till they are warmed through.
- Add arugula and toss with pesto and veggies just until coated. Greens will wilt quickly so toss lightly. ***If you prefer your greens to stay more crisp they can be added after the eggs are cooked.
- Spread mixture to edges of pan to make a spot in the middle for the scrambled eggs. Pour in the eggs and reduce heat a bit. Allow eggs to cook through while keeping them in the middle.
- Incorporate the eggs into the surrounding mixture. ***If you haven't added your arugula yet – add it now and toss it with the entire mixture. Cover with a lid for a few minutes until greens are wilted.
- Top with crumbled feta and fried onion pieces. (You can top with these ingredients before or after plating.) Garnishing the plate with a few basil strips adds an attractive touch!
- Serve and enjoy!
