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I’ve mentioned before that Scott is a vegetarian. When we first started dating he was a vegan. It was seriously challenging to feed that man. Since then I like to think that I’ve upped my vegetarian cooking game. I am constantly trying to come up with vegetarian recipes that are unprocessed, free of grains and legumes and yet still full of healthy fats and proteins. It ain’t easy but I get it done.

Ingredients:

  • 3 tbsp grass-fed butter or expeller pressed coconut oil
  • 2 cups frozen spinach (or 4 cups fresh spinach)
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 large jalapeno, sliced
  • 1 can of organic tomato sauce
  • 1/2 tbsp cumin
  • 1/2 tbsp chili powder
  • 1/2 tbsp chipotle powder
  • 2 garlic cloves, minced
  • 4 eggs
  • optional: 1/2 cup grated cheese (I used Kerrygold cheddar)

Directions:

  1. Melt the fat over medium high heat. 
  2. Add the spinach, onion, jalapeno, pepper and tomato sauce.
  3. Add the spices.
  4. Sautee for about 5 minutes.
  5. Add the garlic and give it a stir.
  6. Crack in the eggs and cover for four minutes.
  7. Top with cheese if you want.

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