My mom still does not eat eggs, but I think she has overcome her nausea in recent years since she cooks them so often for my younger brother. When he was about 3, we drastically changed our diets to accommodate his food allergies. Wheat was one of the main perpetrators that had to go. Since wheat is in almost all traditional American breakfast fare, eggs became a regular staple. For a quick egg breakfast, my mom would saute whatever vegetables she had on hand and pour the beaten eggs over them, letting it cook like a pancake before sliding a slotted spatula under a portion and flipping it over to cook on the other side. This strategy allowed her to succeed in getting him to eat a variety of vegetables under the guise of scrambled eggs. My brother referred to them as pancake-a's - and forever they will be to me.
Not only are organic, farm fresh eggs great tasting, but they are also highly nutritious. Packed with protein and all of the amino acids essential to human development, eggs provide a slew of vitamins and minerals to your diet. I always purchase my eggs from the farmers market to ensure that the eggs I am eating are not only fresh, but from chickens that were not given antibiotics, hormones, or fed genetically modified grains.
Ask your farmer about what they feed their chickens and how they are raised.
The great thing about egg pancake-a's is that you can make them anyway you please. Just saute up your favorite veggies, pour in the egg and flip away. Moreover, egg pancake-a's are nutrient dense - the idea being to add lots of veggies and a little egg. Think of them as an easy way to get all your veggies in painlessly - and kids love them!
Ingredients that I have added to pancake-a recipes:
onion, leek, fennel, corn, squash, spinach, halved cherry tomatoes, broccoli rabe, spring garlic, green onion, arugula, black beans, leftover roast chicken, bell pepper, goat cheese, herbs, potato, pea shoots, kale, green beans, mustard greens, and more.
1/4 cup red onion
1/2 cup summer squash
1/4 cup fresh corn
small bunch of greens
1/2 cup cherry tomatoes
1 tbsp ghee, butter, or heat stable fat
Dice the onion and squash. Saute on medium-low heat in fat for about 10 minutes until onion is translucent and squash is tender. Add fresh corn and cook additional 2 minutes. Add greens and saute until just wilted. Season with sea salt.
While vegetables are cooking, beat eggs and slice cherry tomatoes in half.
Pour egg over the vegetables and drop cherry tomato halves evenly over top.
Cook egg on medium-low heat for about 3 minutes, until bubbles begin popping up in the middle of the pan. Using a slotted spatula, flip a small section of the egg over. Continue to do so until all of the egg has been flipped. Cook for 1-2 minutes and flip one last time if necessary. Be careful not to overcook the egg.
Serve alone or with fresh salsa, avocado, or condiment of choice.