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Tomato Basil Soft Scramble Eggs

Soft Scrambled Eggs with Fresh Tomato, Basil, + Nooch + flax

  • 1- 2 Roma Tomatoes (can removed skin you prefer), diced

  • 1 TBS Ghee (or butter)

  • 1/2 TBS Nutritional Yeast (nooch)

  • 2 Eggs, whisked

  • 2 -3 Fresh Basil leaves

  • 1 TSP ground flax


  1. Lightly saute tomato in ghee until the water has released and most has evaporated,

  2. Whisk eggs in a separate bowl, add nooch

  3. Add eggs into pan with tomatoes, scramble and just as they are almost done add in the chiffonade basil (use scissors) and flax. :)

  4. Salt and Pepper to taste


  • The harder and hotter egg is cooked, the more the protein bonds. This can make eggs more rubbery and also harder on the digestion.

  • When to eat: Eggs are complex proteins, so it's ideal to wait until atleast 2 weeks postpartum - abit longer could be good too.

  • Consider adding extra yoke for a deeper nutrient reach.

  • Fresh or Frozen: Fresh for sure!! What you can do ahead of time if you are big scrambled egg eating family is crack a bunch of eggs into a jar and shake. They can sit like that in the fridge for a few days so there is a bit less mess to clean up each time. Just pour from the scrambled egg jar.

  • Mods / Subs: The core of this recipe is the eggs and ghee. The rest are just helping to elevate the nutrients and flavors. In other words, adding any of the above is still tasty and good for you. Eggs in general


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