Some of you know I’m allergic to chicken eggs. Pretty sad since we raise our own hens for eggs and meat. I have discovered, however, that I can eat duck eggs. YAY me! And, just how did I discover that I can eat duck eggs? Well, a vendor at our local Farmer’s Market sells duck eggs from her ducks! They’re very pricey compared to chicken eggs at 50 cents per egg, so I usually only eat them on Saturday mornings when I make our bigger breakfast, and I don’t let anyone else eat them since no one else has egg allergies that I know of. I have missed having scrambled and sunny side up eggs, but I’m so stoked now that I can eat duck eggs! They do have a slightly richer taste than chicken eggs, but it’s not unpleasant at all.
For this recipe, I used summer squash, broccoli, and baby bell peppers. You could use regular big bell peppers, but I thought that baby ones were too cute to pass up. You could also use greens, zucchini, broccoli, eggplant, any veggies that aren’t starchy. The broccoli came from my garden. Score!
Summer Veggie Scrambled Duck Eggs
2 duck eggs
Your choice of veggies cut up, I used 1 yellow squash, 1 broccoli head, and 3 baby bell peppers
salt and pepper to taste
coconut oil for frying
Heat oil in frying pan, add veggies, salt, and pepper, and cook veggies until almost tender. Scoot veggies to one side and scramble eggs until desired doneness, adding extra seasoning as needed. I sprinkled a little Manchego cheese onto mine. Yum! See how easy Trim Healthy Mama can be?