This scrambled eggs recipe is perfect to lose weight and stay in shape. If you make it a habit to eat eggs every day for breakfast or lunch, you'll be light years ahead in your journey to lose weight.
You probably already know how important protein is for weight loss and eggs contain a lot of it.
Contrary to popular believe and the widespread fear of cholesterol, eating eggs is good for you.
Why are proteins so important for fat loss?
Use only free-range organic eggs
You may wonder how the type of eggs can make a difference? Apart from the moral issues of industrial livestock farming, there are negative effects for your body associated with eggs from cage-held hens.
Antibiotics, growth hormones, pesticides and other drugs that are fed to the hens end up in the eggs you eat. Uggh!
Furthermore, nutrient content and the omega 3 versus omega 6 ratio is much lower. That kind of contradicts the healthy effects you're expecting from the egg protein.
Why grapeseed oil?
Grapeseed oil has a neutral taste and is 100% natural. It contains a number of fatty acids and has a high cooking "flash point" of about 160 degrees C/320 degrees F to prevent burning. Therefore it's much more suitable for cooking than olive oil.
You can buy it at Amazon.com if your local supermarket doesn't carry it.
Ok, on to the recipe.
This is super-easy to make, with only 3 ingredients (not counting oil and spices) and a preparation time of less than 10 minutes.
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.
Place nonstick skillet on the oven and turn the heat to medium. Pour grapeseed oil into skillet.
Meanwhile cut tomatoes and bell peppers into small pieces.
Break eggs directly into the skillet and stir. Add veggie pieces and keep stirring for two to three minutes.
Just before the eggs are finished, add salt, pepper and basil.
If desired, you can decorate the plate with fresh basil leaves.
Makes 2 servings