Loaded Scrambled Eggs

Serves: 1


  • 1 egg + about 1/3 cup liquid egg whites (= 2 egg whites = an extra egg)
  • 3 brussel sprouts chopped pretty finely 
  • Leftover roasted potatoes, chopped
  • Spinach, 1 handful
  • Spices (Lawry's seasoning salt or garlic salt, pepper, garlic powder ...or any of your favorites)
  • 1 slice of ham, chopped
  • Cooking spray


  1. Chop the brussels, ham, and potatoes. Whisk the eggs in a small bowl.
  2. In a nonstick skillet, spray with olive oil or avocado oil.
  3. Sauté brussels and ham over medium heat until cooked. Sprinkle in spices.
  4. Throw in a handful of spinach and cook until wilted. 
  5. Turn heat to low.
  6. Pour in whisked eggs and scramble until done.