Green, Eggs, and Ham

Good news, everybody! I am definitely getting better at cooking scrambled eggs.

Here is another recipe for scrambled eggs with some goodies mixed in. I like to call it…

Green, Eggs, and Ham

(The eggs are not green. Note the comma.)

photo (17)




approx. 1 tablespoon olive oil
4 eggs
1/4 cup coconut milk
1/2 an avocado, diced
approx. 1 ounce ham, diced


1) Coat bottom of a non-stick pan with olive oil.

2) In a separate bowl, whisk together 4 eggs with 1/4 cup coconut milk. Pour into pan, over medium-high heat.

3) Add 1/2 an avocado, diced. (Slightly firm avocados will be fine in this recipe.) Add ham.

4) When the eggs are bubbly, flip the eggs over. Bubbly eggs are fluffy eggs. 🙂 Don’t worry about flipping all the eggs in one piece, these are supposed to be scrambled eggs!

5) When the eggs are cooked through, put onto a small plate and enjoy. 🙂


Breakfast: The Amazing Technicolor Dream Eggs

Ahh, breakfast. My favorite meal of the day. And on Paleo, the most baffling.

The day before I jumped into the Whole30, a Paleo expert made a guest appearance on Dr. Oz. She recommended just eating your leftovers for breakfast.

Are you kidding me? Are you really freakin’ kidding me? Breakfast is my favorite meal of the day. I wake up ravenous for it. So many amazing breakfast foods… I daydream about them. I might night-dream about them for all I know. My little pet fantasy ambition, besides opening a gourmet cupcake shop, is to open a pancake house, for Pete’s sake.

I won’t go into detail about these breakfast food fantasies. It wouldn’t be fair to you, fair reader, if you are trying to stay true to Paleo ways.

But eggs are Whole30-friendly.

It’s too bad that of all those yummy breakfast foods — nope, I never wanted eggs. Nor bacon. Sausage, sure, but not with good conscience. Being relegated to these potential Whole30 breakfast winners means I am a Whole30 breakfast loser.


Our eyes met from across the refrigerator. A come-hither stare. A little taste of intrigue. Flirtation. And then we have…


(All in capital letters because I never thought it would be possible.)



4 eggs
1/4 cup coconut milk
1/4 cup frozen tri-color pepper blend
1/2 a cooked sweet potato (I used an organic microwave-ready sweet potato — eeeeeeasy!)


1) In a medium bowl, whisk together four eggs and 1/4 cup coconut milk, until the ingredients are all a uniform pale yellow color.

2) Pour them into a non-stick skillet over medium-high heat.

3) Add 1/4 cup frozen tri-color pepper blend.

4) Use a silicone spatula to flip over bits of egg until all the egg is cooked through (scrambled).

5) When the eggs are cooked through, dice your 1/2 cooked sweet potato and mix in with the eggs.

6) Say, “GET IN MY BELLY!” and nom that stuff up!




I gave the other half of my sweet potato to my daughter.
She made “yucky” faces for the first couple bites I fed her.
Then she took her spoon, turned it around, fed me a bite, then said “Mmmmm!”
I adore that charming little stinker.