January 27, 2014

Sweet Cinnamon Scramble

Most of us want something sweet in the morning, but we don’t want a cold smoothie or we’re trying to do minimal grains (that means no oats or cereal!). What’s a girl to do?

Take eggs and make them sweet! (Share this great breakfast treat with your friends!)

The coconut oil in this recipe is good for your metabolism and soothing for your digestive tract and the cinnamon has fiber and is a natural blood sugar balancer and is very warming for the body. Eggs add a quick and inexpensive protein, and together with the rest of the ingredients, you don’t taste the spinach (but can still get your greens on!).


Sweet Cinnamon Scramble
Servings: 1
Time: 5-7 minutes
  • 2 eggs
  • 1 carrot
  • 1/2 teaspoon cinnamon, more to taste
  • 1 teaspoon alcohol free vanilla extract
  • Coconut oil
  • Salt and pepper to taste
  • Small handful of baby spinach, optional


Heat coconut oil in a non-stick skillet over medium heat.

While pan is heating grate carrot using a box grater onto small plate.  Add grated carrot to heated coconut oil and season with salt, pepper and a pinch of cinnamon.

Beat the eggs and vanilla extract in a small bowl.  After carrots begin to soften, roughly 2 minutes, add eggs and baby spinach if using.  Season with salt, pepper and more cinnamon.

Scramble mixture while cooking through. Once eggs are cooked to your liking plate your dish and finish with additional sprinkle of cinnamon and a (optional) dollop of coconut oil or coconut butter.

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