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Dill Pickles Pickled Okra

Huevos a la Mexicana – Gluten Free


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A little morning time South of the border.  Quick, easy and loaded with flavor.

Huevos a la Mexicana

Huevos a la Mexicana

Huevos a la Mexicana


  • 7 large pastured eggs
  • 2 tbsp filtered water
  • 3/4 cup diced organic zucchini (about 1 medium zucchini)
  • 1/2 cup fresh organic spinach, rough chopped
  • 1/4 cup homemade pico de gallo or salsa
  • 1 tbsp olive oil
  • 1 tbsp butter
  • Celtic sea salt and freshly ground pepper to taste


  1. In a medium bowl, add eggs and water. Whisk together until eggs are foamy and set aside. Dice zucchini and measure out 3/4 cup and set aside. Remove stems from about two handfuls of raw spinach leaves and rough chop. Measure out 1/2 cup of chopped spinach and set aside.
  2. Heat skillet over medium heat. When hot, add olive oil and diced zucchini. Saute zucchini until it begins to soften. Then add chopped spinach, pico de gallo and butter. Allow to simmer about two minutes. Then add scrambled egg mixture. Sprinkle top with a few pinches of salt and ground pepper.
  3. Using a large spatula, stir and turn egg scramble until cooked through (about 3-4 minutes). Top with a dollop of cultured sour cream and additional fermented salsa, if desired.

Makes about 4 servings.


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Categories : Breakfast

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