Blueberry Breakfast Salad
This blueberry breakfast salad is a delicious and nutritious way to start your day, featuring protein-packed scrambled eggs and antioxidant-rich blueberries, served on a bed of arugula.
Ingredients
- Coconut or olive oil spray Coconut or olive oil spray
- 2 eggs eggs
- ½ cup liquid egg whites
- ¼ cup blueberries
- ¼ teaspoon cinnamon
- ¼ teaspoon sea salt
- 1 tablespoon fresh basil, chopped
- 1 tablespoon pistachios, chopped
- Red chili pepper flakes and hot sauce (optional)
- Baby arugula
Instructions
- Mist a skillet with coconut or olive oil spray and place it over medium heat.
- In a small bowl, whisk together the eggs and liquid egg whites until well combined.
- Add the egg mixture to the skillet, scrambling gently as it cooks. Aim for small curds for the best texture.
- While the eggs are still slightly runny, gently fold in the blueberries. Heat them until they start to soften and burst, releasing their sweet juices.
- Sprinkle the mixture with cinnamon and sea salt, stirring to evenly distribute the flavors.
- When the eggs are fully cooked, toss in the chopped pistachios and give the mixture a quick stir.
- Serve the scrambled eggs and blueberries over a bed of baby arugula for a refreshing base.
- Garnish with fresh basil, red chili flakes, and hot sauce for added spice and presentation.