You’ve probably heard my say it hundreds of times by now: your body needs protein to lose fat. What better than to start your day with Scrambled Eggs with Carrots? They contain lots of proteins, fill you up quickly and are super easy to prepare.
If you need a refresher, why proteins are so important for fat loss, read my article here.
This is one of my favorite breakfast recipes. But not any recipe, this one adds some extra health and weight loss points with using carrots.
As always, its’ quick and easy to prepare with only 2 ingredients (not counting oil and spices) and a preparation that is done in an instant.
Ingredients for Scrambled eggs with carrots
- 4 free range organic eggs
- 1 large carrot
- 1 tablespoon grapeseed oil (or butter)
- pepper and salt
- pinch of cumin
Take the eggs out of the fridge and let them warm up to room temperature for about 30 minutes. If you’re in a hurry, you can put them in a bowl with hot water for one minute.
Meanwhile peel the carrot. This is not necessary when you use organic carrots, otherwise I always recommend to peel them. Also, sometimes the skin of bigger carrots can be bitter.
Slice the carrot with a peeler. I use the Kuhn Ricon Original Swiss Peeler, that’s also recommended by Tim Ferris in his book Four-Hour-Chef.
Personally I like the long slices, but you can also grate them if you prefer.
Place nonstick skillet on the oven and turn the heat to medium. Pour grapeseed oil into skillet.
Place carrot slices into the skillet and saute. Stir slightly for 2-3 minutes.
Then break eggs into the skillet and stir again. This takes another 2-3 minutes.
Just before the eggs are finished, add salt, pepper and cumin.
Makes 2 servings