Eggs provide warmth and fuel, perfect for supporting energetic vata energies. Enhance this dish by incorporating a variety of fresh farmers’ market vegetables.
1
Whisk eggs with cheese, arugula, peas, and herbs in a small bowl. Season with salt and pepper.
2
Melt 1 tablespoon of butter in a large pan over medium heat. Add onions and garlic, cook for 2 minutes.
3
Pour in the egg mixture and cook until set, about 5 to 8 minutes.
4
Use a spatula to lift and cook uncooked parts for 2 minutes.
5
Heat remaining 1 tablespoon of butter in a smaller pan.
6
Place the smaller pan over the larger one cooking the eggs and flip the eggs into it.
7
Cook the other side until browned, about 3 minutes.
8
Garnish with fresh peas and arugula if desired.
8 eggs
1⁄2 cup Parmigiano-Reggiano cheese
4 cups arugula
2 cups spring peas (sugar snap peas or English peas, shelled)
3⁄4 cup mixed fresh herbs (basil, cilantro, oregano, thyme)
Sea salt
Freshly ground black pepper
2 tablespoons butter or coconut oil
1 onion, diced
1 garlic clove, minced
Fresh spring peas and arugula for garnish
SERVINGS: 4–6 | SEASON: FALL | TASTES: ASTRINGENT, BITTER, PUNGENT, SALTY, SOUR, SWEET
Vatas can add more herbs or sea salt to finish.
SERVINGS: 4–6 | SEASON: FALL | TASTES: ASTRINGENT, BITTER, PUNGENT, SALTY, SOUR, SWEET
Pittas can opt for egg whites, skip cheese, and use more astringent herbs like parsley, saffron, fennel fronds, and dill.
SERVINGS: 4–6 | SEASON: FALL | TASTES: ASTRINGENT, BITTER, PUNGENT, SALTY, SOUR, SWEET
Kaphas should limit egg consumption. If indulging, add extra black pepper for zing.
Understand your dominant Dosha—Vata, Pitta, or Kapha—formed by elemental forces. Pinpoint imbalances and restore harmony through personalized lifestyle changes. Begin your path to holistic wellness today!
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