Sunday Brunch – Feta Eggs
A Vegetarian Recipe
Whenever we have overnight guests I always serve this breakfast to rave reviews. Although I prefer a primarily vegan lifestyle, it is not something I impose on friends and family. Eggs are a great source of protein, however I would recommend buying organic, free range, hormone and antibiotic-free, whenever possible. If you have any local source for buying eggs, I strongly recommend it; Not only will you be supporting local business, the food mile is greatly reduced, and you are assured a fresher, more nutritious product. Eggs that are labeled as “cage free” does not mean that they are necessarily cruelty-free as in many of these laying facilities, each hen is given only about 1.5 square feet of “living space.” When I buy eggs at our local organic farmer’s market the free range eggs are labeled “not for human consumption” – also required of unpasteurized dairy in this day and age.
Cooking the eggs in coconut oil adds an extra flair and definitely enhances the flavor of all of the ingredients.
My 95-year old father-in-law adores this dish; I make feta eggs for him a couple of times a week served with some sprouted whole grain toast spread with coconut oil and sugar-free preserves. If you are trying to lose weight, leaving off the bread will assure better food combining. If you have a source for buying raw wraps or flaxseed crackers, those would work much better. Or, you can wrap them in a lovely leaf of green lettuce, making a “green burrito”.
One of the cornerstones of raw fusion is the inclusion of as many leafy greens as possible throughout the day. Greens are an amazing source of highly absorbable protein – a little known fact – as well as having many micronutrients and minerals. Greens will also help you digest your food and help to keep your blood sugar from spiking. Adding spinach and scallions to this recipe is a delicious and painless way to sneak in a serving of green.
Scallions aka green onions are one of my favorite foods and I add some to just about everything I eat that’s not a dessert. Loaded with chlorophyll, they are superior to “regular” onions in that one scallion contains your RDA (recommended daily allowance) of Vitamin K, 8% of Vitamin A and 4% of Vitamin C. Pick up some kitchen shears as they make the fastest tool for snipping herbs, parsley, scallions and other greens into your salads and main meals.
½ cup baby spinach leaves
3 scallions (green onions)
1/3 cup crumbled feta cheese
2 TB.virgin coconut oil
In skillet heat coconut oil. Break the eggs into a bowl and whisk slightly with wire whisk or fork. Using kitchen shears cut the scallion into the oil. Chop the spinach or also use the shears, removing the stem) and add to the hot coconut oil. Saute the spinach and green onions until soft. Pour the eggs into the pan and using a spatula or wooden spoon scramble the eggs, folding in the greens. Add the feta and stir, allowing the cheese to melt. Cook until eggs are the desired consistency and serve immediately.