Simple Winter Scrambled Eggs

Hello, tender friends! I’ve been thinking about poor Mick Jagger. Did he ever solve that problem of not being able to get any satisfaction? I don’t know, but he might have if he’d eaten my squash scrambled eggs!

Also, maybe then he’d have smiled a bit more instead of doing the whole brooding rockstar thing.

Anyhow, this is a simple post, but it will be worth it! This delicious combination is healthy, full of Vitamin A from the squash, protein and healthy fats from the eggs, and B-vitamins from the nutritional yeast! And Cub loves it, so it’s worth serving your kids!

(A quick fun fact about nutritional yeast: It is often recommended for cancer patients to consume it because of its healing nutritional profile at alternative health clinics in Germany, where my own mom got treated for ovarian cancer. If there’s any interest in learning more about this, let me know and I’ll be sure to do a separate post about it!)

As always, please leave out any animal ingredients that offend you. They have worked wonders for me, but please consult with your body!

Butternut squash is one of the starchier squashes, but can be eaten on a paleo diet. Most people don’t mess with it on keto, but you might be able to make it work if you’re up for counting carbs.

I feel like it’s a bit of a stretch calling this a “recipe,” as it’s more of just combining two primary delicious ingredients.

You will need:

Eggs

Butternut squash

Salt

Pepper

Swiss cheese

Nutritional yeast

Ok, start by taking the membrane out of the squash. Cook the squash at 425 until the squash is caramelized for peak sweetness. (This takes us about an hour, but it really depends on the size of your squash). Once cooked, scoop the squash out. We normally eat our skins for nutrition, but for this combination, I leave them out.

Whisk the eggs with salt and better.

Heat a pan up with butter. Add the eggs and squash in. Mix them together so you will taste both eggs and squash in each bite. Once cooked through, top with Swiss cheese and nutritional yeast.

I started doing this initially because we always have cooked squash around since we grow it. I had a squash I’d been eating in bits and pieces for three days and decided to finish it off.

But the result was so much more than I’d anticipated. The sweetness of the squash combined with the savory nature of the eggs hit all the right notes.

What deceptively simple combination of flavors have you enjoyed in your own cooking adventures? Please let me know in the comments!

Thank you for sharing!

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