Scrambled Egg Bowl – The “Frenchie”

I have a confession to make. It’s probably sacrilege in paleo and clean eating circles but here it goes.. I’m sick of eggs. Like bored out of my mind, hit my head continuously on a brick wall, sick of eggs. I’ve been trying to cut down on “sweet” breakfasts and paleo-fied breakfast yummies and that leaves me with leftovers and eggs. Well truth be told, leftovers usually go with my husband to work and to lunches if there’s anything after that. So I’m left with eggs.

But rather than accept the status quo of egg boredom, I’ve decided to take up the challenge and get myself re-interested in eggs. In the morning, much like everyone else, I don’t have a lot of time to spend on a labor intensive breakfast. So I’ve decided to start coming up with some “themed” egg bowls / scrambles / whatever you’d like to call them.

They’re going to be easy with minimal prep, so you’ll have time to get some awesome flavors in and hopefully we won’t reach this scrambled egg point of boredom again!

First up is what call “the Frenchie” because, well, I was going for a French inspired dish. (Sometimes my creativity amazes me.) When I started trying to come up with some great french flavors my mind kept coming to ham and cheese. Cheese, cheese and cheese. Damn you cheese! I clearly needed to come up with a cheese free dish to keep this paleo / whole30 friendly. So I’ve come up with the following – ham, asparagus, red onion and capers. And guess what? I really could imagine myself eating this for breakfast at a little outdoor cafe! It worked!



Scrambled Egg Bowl - The "Frenchie"

A french inspired egg scramble.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: Paleo
Servings: 4
Author: the whole smiths


  • 8 eggs
  • 2 C. chopped asparagus pieces
  • 1 C. chopped ham roughly 4 slices
  • 1/4 red onion finely chopped
  • 1 spoon bacon grease or your favorite cooking oil
  • capers to top / garnish


  • Heat bacon grease (or other cooking oil) on medium high heat
  • Once pan is hot, add asparagus and sauté for a couple of minutes
  • Push aside asparagus to side of pan and add ham and onion, sautéing for several minutes adding more oil if necessary.
  • Combine ingredients together in pan
  • Once all components are slightly browned and tender remove with a slotted spoon
  • Whisk together 8 eggs and add to pan (c'mon, you know how to make scrambled eggs!)
  • Once cooked to your liking, plate eggs and top with ham mixture
  • Sprinkle with capers
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  1. I so relate! I’ve been trying to cut down on “sweet” breakfasts too but eggs are so … boring. Sorry eggs! Hey, you ARE creative – asparagus and ham definitely adds pizazz. I’d get up for these! And I just love saying Frenchie 🙂 So fun!