Welcome to a weekly series on Traveling with Baby, Health Happy Round-Up which focuses on multiple aspects of wholesome living and optimal health for the entire family. Each weekend, Traveling with Baby will share some insightful news, recipes, and tips to help you consider fresh new perspectives on wholesome and happy health.
Several days a week, we consume scrambled eggs for breakfast. Besides the plain ol’ salt and pepper, I like to change it up and add some yummy additions.
Scrambled Eggs with Tomato and Rosemary
4-6 extra large eggs (grass-fed hens are best)
1/2 – 3/4 c. cooked and chopped up chicken (I use leftovers from rotisserie chickens)
1/2 tomato seeded and diced
1 tsp. fresh, chopped rosemary
salt and pepper to taste
1-2 T. coconut oil or virgin olive oil
Cook oil on medium heat in a skillet. Add rosemary and tomatoes until the tomatoes cook down to a more pliable consistency and there is tomato oil in the pan. The rosemary will sizzle and turn greenish-brown.
Add the cooked and diced chicken and stir fry it in the tomato-rosemary oil until it’s warmed and slightly brown.
In a separate bowl, scramble eggs with a fork. Pour eggs into skillet and continually stir and fold the eggs into the chicken, rosemary, and tomatoes. Cook until eggs are still moist, but no longer runny.
Quickly serve on plates and add dashes of salt and pepper to taste. If you’re adventurous, add a dash of terragon for a warm and fresh accent.