Prep time 5 mins Cook time 5 mins Total time 10 mins
6 Large Organic Eggs – room temperature
Pinch of Himalayan Salt
Dash of White Pepper – Freshly ground
Pinch of Curry Powder
1 Tbsp Organic Grass-fed Butter
2 oz Baby Spinach – washed and dried
Fresh Oregano Leaves – finely chopped
Fresh Dill – roughly chopped
Italian Parsley – roughly chopped
Crack the eggs into a medium glass bowl and sprinkle in the Himalayan salt, white pepper and Curry powder. (you can omit the curry or substitute with a pinch of mild Hungarian Paprika powder). Gently whisk together.
In a large nonstick saute pan heat half of the butter over medium-high and add the baby spinach leaves. Wilt the spinach leaves for one minute then lower the heat to low.
Add the leftover butter, let it melt and pour in the egg mixture.
Cook eggs by stirring constantly with a spatula, until the mixture begins to set. Gently stir and fold several more times until the eggs thicken and form large curds for about 3 to 4 minutes.
Serve immediately over a thin slice of Paleo Bread and garnish with plenty of fresh herbs. Or you can use Gluten-
Free Whole Wheat Walnut Olive Bread if you prefer.