Seaweed Soft Scramble

Seaweed Soft Scramble

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1 serving
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Prep Time

5 minutes
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Cook Time

2 minutes

This simple meal is so versatile. It could be served at any meal of the day, and is even the perfect nutrient-dense food for your baby or toddler! If you are pregnant, eggs are an important part of your diet since the yolk contains choline which is vital for the baby’s brain development.

Eggs are plentiful and found everywhere. If you are lucky, you know a friend who raises chickens, or maybe you have some of your own! Eggs, preferably from pastured chickens who eat bugs and grass full of carotenoids to color the yolks a deep orange, are an affordable superfood option. The deeper and brighter the orange color of the yolk, the better! 

Eggs are a healthy source of fat, protein, and are one of the few dietary sources of vitamin D. Vitamin D is crucial for optimal immune function, to quell inflammation, keeps your bones and teeth strong, among many other benefits. They are also rich in vitamins A and E, as well as omega-3 fatty acids and choline.

Ghee, or clarified butter, has a rich, nutty taste and adds so much flavor to recipes. To make ghee, water and milk solids are removed from butter. You can either make it at home, or purchase it in your local market (look for grass-fed and organic). Ghee may be consumed by some people who are sensitive to, or allergic to, dairy.

Seaweed is another potent superfood featured in this recipe. It has been a part of diets all over the world due to its versatility, surprisingly delicious taste, and nutrient density. Japanese cultures have been eating seaweed for over 10,000 years, while other countries located near water, such as Ireland, Iceland, and New Zealand, have also enjoyed seaweed for thousands of years.

High in minerals and vitamins including iodine, copper, calcium, magnesium, manganese, vitamin B2, and vitamin C, seaweed is also one of the few food sources of the less well-known mineral vanadium. Preliminary research shows that vanadium may improve the body’s sensitivity to insulin and decrease the body’s production of glucose. It also contains unique phytonutrients and antioxidants, which are needed to protect our cells and DNA against damage.

Ingredients

  • 1 teaspoon tapioca starch
  • 1 ½ tablespoon almond milk, or any non-dairy unsweetened milk
  • 3 pasture-raised eggs
  • ½ teaspoon of gluten free tamari or coconut aminos (or use ¼ teaspoon sea salt instead)
  • ½ tablespoon ghee 
  • ½ packet roasted seaweed snacks, cut into stripes 
  • ¼  teaspoon toasted sesame seeds
     

Preparation

  1. In a small mixing bowl, add the tapioca starch and almond milk and mix until there are no lumps remaining (You could skip this 1st step, just make sure you take the eggs off the heat before they are fully cooked).
  2. To the same bowl, add the eggs, tamari, and tapioca milk mixture, then beat until smooth.
  3. Add ghee to a nonstick skillet and heat on low. When melted, add the eggs. Immediately stir using a spatula, slowly with one hand, and shake the pan with a circular motion. This step should take about 2 minutes.
  4. When large curds start to form, remove from heat and continue to stir as the curds set.
  5. Transfer to a plate and top with seaweed and sesame seeds. 

In a small mixing bowl, add the tapioca starch and almond milk and mix until there are no lumps remaining (You could skip this 1st step, just make sure you take the eggs off the heat before they are fully cooked).

To the same bowl, add the eggs, tamari, and tapioca milk mixture, then beat until smooth.

Add ghee to a nonstick skillet and heat on low. When melted, add the eggs. Immediately stir using a spatula, slowly with one hand, and shake the pan with a circular motion. This step should take about 2 minutes.

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