Pickles

Salsas and Fruit Preserves

More Pickles

Dill Pickles Pickled Okra
Jul
11

Huevos a la Mexicana – Gluten Free

By

A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.

You can find me on Facebook at Food Flavor Fun FB Page.  Please give me a “like”.  You can also hit me up on Twitter at @foodflavorfun.

I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

Please visit the SHOP and check out all the great flavors found in our jars including Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)

Why?  ‘Cause few things in life beats a great tasting meal!

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

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

Ingredients:

  • 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

Instructions:

  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.

Enjoy!

Sign up for Newsletter here

I’d love to hear from you!  You can reach me by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.  Another option (and often the most responsive is to hit me on Twitter @foodflavorfun.

Categories : Breakfast

Leave a Reply