Eggs, I love eggs. I mean I looooove eggs. Like I love my cast irons, my wife and kids, mom and dad, and…nope, that’s about it, that’s all in this world that I love as much as eggs.
So, the first two times I did the egg diet, life was a dream. I lost 15 pounds both times in just two weeks. It was the easiest, fastest, and cheapest way to lose weight fast, it was a miracle diet. Then I tried it for a third time and everything came crashing down.
The egg diet became my worst nightmare. I was becoming nauseous at the mere smell of god’s greatest creation – a perfect balance of fat and protein packed into a delicate shell. Blasphemy, I know, but the egg diet had defeated me!
I was overcome and confused. I lost who I was that day and didn’t know how I could ever look at an egg again. I was eggshausted.
Rock bottom lasted only about a week and then I re-committed to the egg diet. I created new recipes and was eggstremely eggcited to try out all my eggstarodinary new egg dishes.
I was back, stronger than ever! They were hurt but after my lengthy apology, eggs and I are “thing” again! I can proudly say that our newfound attraction has things in the kitchen steamier than ever before!
So let’s get cooking! How-to-video above and ingredients below, happy cooking!
- 6 Eggs
- .5 Cup Mexican Blend Shredded Cheese or Mozzarella Shredded Cheese
- 2 tbsp Butter
- 1.5 tsbsp Olive Oil
- 1.5 tbsp of Chosen® Foods Lemon Garlic Avocado Oil Dressing
- Salt and Pepper to taste