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Scrambled eggs with blueberries and walnuts
Start your day with a delightful twist to your breakfast routine with our Scrambled Eggs with Blueberries and Walnuts recipe. This low-carb, high-protein dish offers a burst of flavors and is perfectly suited for diabetics and those following the SOZA weightloss program. Get ready to savor a nutritious and satisfying meal!
Pair with a side of fresh spinach or avocado for added nutrients.
Serve alongside a slice of whole-grain toast for a complete meal.
Enjoy with a cup of herbal tea or black coffee for a delightful morning experience.
2 large eggs
1/4 cup blueberries
2 tablespoons chopped walnuts
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley (optional, for garnish)
In a small bowl, beat the eggs until well combined. Set aside.
Heat the olive oil in a non-stick skillet over medium heat.
Add the beaten eggs to the skillet and season with salt and pepper. Cook, stirring gently, until the eggs start to set.
Add the blueberries and walnuts to the skillet and continue to cook, stirring occasionally, until the eggs are fully cooked and the blueberries start to burst.
Remove from heat and transfer the scrambled eggs to a serving plate.
Garnish with fresh parsley, if desired.
Serve hot and enjoy!
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