This is a great breakfast or lunch. I normally do this without carbohydrates as it might follow a fibre smoothie. I recommend not having it every day, but every few days or even just once a week if you are reducing your animal protein intake. The eggs are a great source of protein, choline and inositol (brain health), along with iron, B12, B6 with traces of potassium and calcium. Eggs (yolk) are also a very good source of the antioxidant lutein which is linked to better eye-site and lowered risk of heart disease. Eggs do contain cholesterol and many studies have been done as to whether this increases cardiovascular disease. I believe along with many scientists that it does not increase risk at all, in fact cholesterol is vitally important for hormonal health and brain health. Our bodies can compensate and make less cholesterol if it's in our diet, it is excessive saturated fat or damaged fats that increase LDL Cholesterol. My caution would be to not eat in excess as with anything as this will eventually cause imbalance in the gut microbiome, and choose good quality organic or free range eggs. Eating antioxidant, high fibre vegetables with eggs are key to keeping it healthy.
I have made the following suggestions of veggies, but you can use whatever you like.
Ingredients – serves 1