Eggs are one of those foods that can be boring if you don’t take a lot of time to think about what you’re doing with them. And, let’s face it, when most of us eat eggs, it’s in the morning after we’ve just woken up, so there’s not a lot of thinking involved. This leads to a lot of boring breakfasts, and who wants that?
That’s what brings me to this recipe. It’s quick and easy, but anything but boring, thanks to two things. First, Hot Roasted Garlic. This seasoning is one of my favorites, and I put it on everything. It’s like regular red pepper flakes, but on steroids. It’s got loads of mellow garlic flavor, and just enough heat. Next up — fresh herbs. Parsley and green onions to be exact, and lots of them. These add freshness, bright flavor, and perk up what might otherwise be just another boring egg dish.
For protein, I had some leftover shredded chicken. This bulked it up, making it a reasonably nutritious and super filling breakfast to get your day started. You can definitely leave that out if you don’t have it on hand.
Prep time: 15 minutes
1 tablespoon Ava Jane’s Kitchen Avocado Oil
3 eggs, beaten
2 teaspoons Hot Roasted Garlic spice blend
1/2 cup cooked and shredded chicken
1/4 cup mixed chopped herbs — such as green onions, chives, parsley, rosemary
Colima Sea Salt, to taste
Heat the oil in a non-stick skillet over medium low heat. Add the eggs and cook for a minute until the edges are set. Sprinkle with the Hot Roasted Garlic. Lift the edges carefully and let the liquid flow underneath the edges. Add the chicken and cover until eggs are cooked through.
Sprinkle with herbs and Colima Sea Salt and serve.
Easy to download PDF: Spicy Chicken and Herb Omelet