Since I have been low carb and ate only twice a day, usually at 12 pm and 6 pm, very often I cook for the breakfast/lunch meal eggs. My kids love them, and they are easy and quick to make. Also, the possibilities for how to prepare them are endless. And as they are nutritionally wealthy, in combination with keto veggies and some good fats, they will satisfy your hungry belly for a long time.
I am in love with cheese as well, especially with aged ones and moldy ones. The good news? They are absolutely allowed in low carb lifestyle. So one day I thought I am pretty bored of making the traditional scrambled eggs, as everyone knows and tried to figure out something new. I mean there is nothing wrong with traditions, only if you eat eggs four times a week, you need a change.
Let’s have a closer look at the nutrition structure of gorgonzola cheese. Once is clear it is a pretty caloric bomb, so I don’t recommend eating the whole package every day 🙂 That is why I don’t eat cheese on its own anymore, but I use it as an ingredient for cooking. But beyond that, gorgonzola is very rich on vitamins. This super cheese consists of vitamin K2, which is good for our arteries, cells, and bones and it protects us against heart diseases. Vitamin B12 takes care for healthy duplication of DNA and protects us against cancer.
Vitamin B5 helps the liver to deal with toxins – very useful. Phosphorus, which is required from every cell of our body to work normally, has a significant representation in blue cheese. Calcium is taking care of our muscles and bones and last but not least the riboflavin, which helps to clean our blood and works together with other vitamins to protect us against chronic diseases. Pretty impressive for one cheese that so many people are scared off because of higher fat intake, isn’t it?
And eggs? Both the white and the yolk are very nutrient rich. They contain proteins, vitamins, and minerals. For more information about the health benefits of eggs feel free to read here. Now we know, that scrambled gorgonzola eggs aren’t only delicious, but also beneficial for our health. So let’s start cooking!
- 1 middle onion finely chopped
- 100g (3 1/2 oz.) Gorgonzola cheese
- 5 eggs
- Butter or Olive oil for frying
- Salt, Pepper
- Beat eggs, salt, and pepper in a medium bowl until blended.
- Finely chop onion.
- Grate gorgonzola cheese in an extra bowl.
- Heat the butter/olive oil in a skillet over medium heat until hot.
- Put the onion in skillet and cook around 2 minutes until golden.
- Pour in egg mixture and as they begin to set, gently stir the eggs until no visible egg liquid remains.
- Remove from heat and add grated gorgonzola mixing with the hot scrambled eggs.
As a side dish let your imagination run wild! However, I like to combine with avocado. I only split the avocado into two pieces, remove the stone and cut every half in thin moons, which I put on a plate, pour with olive oil, put pepper and salt and side dish is ready 🙂