It is a rare occasion when my husband actually asks me to make something specific for dinner; Wednesday he asked for an egg scramble. At first I felt a bit hesitant, since I can’t generally have eggs unless I only have the whites of cage free or organic ones. It was also strange that he requested red bell peppers, since he usually loathes every variety. He also wanted meat mixed in with possibly some cheese, too. So since he was being decisive ;), I decided to go all out. Yes, I might suffer because of it, but at least it would be delicious and healthy. I have pills for these instances anyway, which take care of most of my issues (just not the sulpher). I really don’t like being an unnecessary pill-popper on a regular basis.

I added lots of herbs though for flavor without a plan in mind; I just chose whatever sounded good and aromas complimented each other. I kept track of what and how much I was adding as I went along though. I don’t usually think about it, but herbs and spices contain many health benefits, like antioxidants, digestives, anti-inflammatory elements and all sorts of good stuff. Using food as medicine is an age old tradition that really works and tastes amazing. McCormick and Fitness Magazine even have webpages on them.

I’ve been wanting to try purple potatoes for a while, ever since I spotted them on Leanne Vogel’s Monster-Mashed Potatoes on her blog, Healthful Pursuit. The color is amazing even after they are cooked. Yea for flavanoids! If you have higher blood pressure, these beauties will really help you lower it. For recipes and more information about purple potatoes, check out the Specialty Produce website. If you have generally low BP like I do, be careful not to eat potatoes too often.

The brown eggs are from local cage-free, free-range chickens; they are healthier and taste better. I chose some leftover Thanksgiving spiral-sliced black forest ham; I eat sulphate and nitrate-free meats, since I can’t digest those chemicals. The kale and carrots were locally grown and bought at the farmers market. The beautiful potatoes were bought at a local organic market. I know the ham and eggs are not vegan, but you can substitute the ham with lentils or something to make the dish vegetarian. I cooked the two dishes simultaneously, but since I knew the eggs required more cooking time, I started them first.

Ham & Eggs with Kale

1 T Extra Virgin Olive Oil
1 Sweet Yellow Onion, peeled, chopped
3-4 T Garlic, peeled, minced
1 Red Bell Pepper, cored, seeded, chopped
2 C Spiral-Sliced Black Forest Ham, cooked, chopped*
¼ tsp Himalayan Sea Salt
¼ tsp Black or Mixed Peppercorns, ground
1 C Curly Kale, stemmed, torn into bite-size pieces
1 C Red Kale, stemmed, torn into bite-size pieces
½ C Vegetable Broth, low or no salt
6 Large Eggs, cracked, beaten
1 tsp Herbs de Provence Seasoning
1 tsp Italian Seasoning
1 Large Bunch Carrot Greens, stemmed (about 1 C)
4 oz White Cheddar (Dairy or Non-Dairy), optional shredded garnish

Heat the oil in a large pan (I love using my cast iron) over medium heat. Saute the onion and garlic until the onions turn clear. Reduce the heat to low. Add in and blanch the bell pepper, ham, salt and pepper. Stir in the broth. Add the eggs and kale, and cover to cook 10 minutes, stirring occasionally.

Uncover and mix in the seasonings and carrot greens. Stir the mixture frequently to evaporate the liquid in the bottom, increasing the heat to medium if necessary. Serve and garnish the ham and eggs with cheese.

*You can use beans, lentils or some other protein, if you want to make this vegetarian.

Herbed Carrots & Purple Potatoes

2 tsp Extra Virgin Olive Oil
3 Medium Carrots, chopped
4 Purple Potatoes, chopped
¼ tsp Black or Mixed Peppercorns, ground
¼ tsp Himalayan Sea Salt
½ tsp Mesquite Smoke Flavoring, without salt
½ C Vegetable Broth, low or no salt
1 tsp Fenugreek, dried
2 T Parsley, dried
1 tsp Poultry Seasoning
2 tsp Sage & Savory Stuffing Seasoning (Sage, Savory, Onion Powder, Garlic Powder, Rosemary, Ground Black Peppercorns, Ground Ginger, Marjoram, Red Bell Pepper, Coriander, Allspice & Oregano)
4 Scallions, sliced

Heat the oil in another (cast iron) large pan over medium heat. Add in the carrots, potatoes, salt, pepper and mesquite, and saute and stirring them for about 1 to 2 minutes, until they become blanched.

Turn the heat down to low, and mix in the broth and dried herbs. Cook the carrots and potatoes with the lid on for about 10 minutes or until they start to soften, stirring occasionally. Remove the lid, and add the scallions. Cook the mixture until the potatoes are soft.

I after sprinkled the cheese on my ham and eggs, I mixed both dishes together on my plate to blend the flavors together. It’s tasty this way, but you don’t have to mix them. This is not normally how I scramble eggs; mine usually involve lots of garlic (of course), spinach, fresh or dried cilantro or basil, salsa and Pepper Jack-style rice “cheese”.