I've been playing around with scrambled eggs recently, trying to fit some vegetables into the meal. This was a recent breakfast, where I scrambled the eggs with tomatoes, spices and some fresh herbs. I then served it with a tortilla and some greens on the side.

 

Next time I'd add less tomato. I used two chopped tomatoes, which just left the eggs a bit soggy - or rather the juices from the tomatoes made the tortilla quite soggy. However one tomato chopped through, with the greens and some spice would be delicious.

 

 

Other vegetable filled scrambled eggs I've spotted include Sophie's zucchini flecked version and these Parsi spiced eggs on the BBC website.

As you may know, I enjoy having eggs for breakfast and this morning I made a version of Mostly Eating's zucchini flecked scrambled eggs.

 

It's a simple meal, suitable for breakfast, lunch or a light dinner. The addition of zucchini means you're getting about two serves of vegetable, plus it's frugal eating, even if you buy the best eggs around.

 

And of course, it's delicious. The addition of the zucchini seems to make the scrambed eggs lighter.

 

I don't have a julienne peeler, so I grate the zucchini on the finest blade. This morning I added about a half teaspoon of chermoula to the zucchini as it was cooking, instead of using mint.

 

A really good way to start the day.

 

I’m a great admirer of the egg. They’re an excellent package of dense nutrition, easy to use and highly adaptable. In fact, at the moment we're looking after some chickens, for friends, so we're eating plenty of the freshest eggs possible.

Eggs contain protein, along with a plethora of minerals and vitamins, plus even when you're buying free range or organic eggs, you’re getting a lot of nutrition for your money.

 

 

Diet books and bodybuilders recommend restricting yourself to the egg white only. But, if you do that you’re missing out on loads of wonderful nutrition.

The egg white is mostly protein and water. However, it's the yolk which contains all the egg’s extra goodness. The yolk is what converts eggs from being a cheap source of protein into something a whole lot more special. Inside that golden yolk is:

 

 

So if you just eat the egg white you're missing out on all of these.

 

 

The yolk does contain most of the fat. Concern about saturated fat and cholesterol, has led many to exclude eggs from their diet. However one egg contains 5g of fat, most of which is the more healthy unsaturated fats.