Healthy Broccoli Scramble With Gouda & Red Potatoes


Sometimes the things that seem the most simple have the most complexity. Take for example the gouda in this recipe – it’s overflowing with flavor but it’s greatness doesn’t end at our taste buds. Gouda happens to also be a great source of Vitamin K2, a transformative nutrient that promotes vibrant health and resistance to aging and degenerative disease.

Vitamin K2 might be one of the hottest topics in the health world now for good reason – this delicious cheese combats cardiac and prostate diseases, supports heart health and circulation by keeping calcium in the right place – in your bones, not your arteries and it also prevents the calcification of our skin’s elastin, making us less prone to fine lines and wrinkles and varicose veins.

This recipe is just full of hidden virtues of your favorite foods. Another fun tidbit? Keep your potatoes cold. When chilled, they contain resistant starch, which will help you maintain a healthy microbiome and regulate blood sugar levels and weight.

Broccoli Scramble With Gouda & Red Potatoes
Prep Time: 20 minutes
Cook Time: 15 minutes

2 cups broccoli florets
1 cup cubed, cooked and cooled red potatoes
8 large pasture-raised, organic eggs
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
1/2 teaspoon turmeric powder
1 tablespoon ghee or clarified butter
4 ounces goat milk gouda cheese, shredded
1 avocado, peeled, seeded and diced

Fill a pot 3/4 full of water and bring to a boil. Add the broccoli florets and cook 2 minutes or simply steam for about 2 minutes in a metal mesh steamer. Drain immediately and chop into small pieces. For faster prep time this can be done ahead.

Next, cook the potatoes following the same instructions above. Cook until fork tender, roughly 10 – 15 minutes. Cube the potatoes into bite-sized pieces and store in a glass container in the refrigerator. For faster prep time this can also be done ahead.

In a large mixing bowl, scramble the eggs with the pepper, salt, and turmeric.

Melt the clarified butter in a 10” well-seasoned cast iron skillet over medium heat. Add the eggs to the pan and cook for about 1 minute. Lower the heat and stir the eggs so they scramble about 3 minutes.

Stir in the broccoli and then sprinkle the egg mixture with the cheese. Cook for another 1 – 2 minutes. When the eggs are fully cooked and the cheese has melted, remove from heat. Stir in the cold potatoes.

Divide the eggs among 4 plates and serve with avocado on top.


Naomi Whittel

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