Veggie Scramble

I’m home on winter break, which means FREE FOOD, all-you-can-eat, 24/7!  Mom’s kitchen is always open, and it’s the cheapest place in town!  However, when someone else is buying the groceries, its a lot harder to make healthy eating choices.  My trick is to stick with the staples. Such as eggs.  Eggs are the healthiest thing you are guaranteed to find in every kitchen. And they are so versatile!  The easiest things is to cook it in a pan with whatever scraps of veggies you can scrounge up from Mom’s fridge.

Here’s what I did today, a simple little veggie scramble.  You could eat it with a piece of toast, or with salsa on top and wrapped in a tortilla.  Delicious and nutritious.

Ingredients:

2 eggs (I was hungry!)

a handful of salad greens (this one’s a combo of spinach and arugula, but whatever you have leftover from Sunday dinner will work just fine)

1 or 2 mushrooms, chopped

1/4 of a tomato, chopped

Drizzle some oil (butter is the least healthy, olive oil is the most healthy) in a pan and add the veggies.  This is the part of the recipe with the least health benefits, so don’t go crazy with it! You won’t need much, especially if you are using a Teflon pan.

Cook them at a medium heat for a few minutes.  Meanwhile, lightly scramble the eggs in a bowl (I always just use a fork) with a splash of (skim!) milk.  Here if you want to spice it up a bit, pun intended, you can add some hot sauce, cayenne pepper, pesto, garlic powder, dried spices like oregano, or even curry powder.  The possibilities are endless…whatever you can find!

Shove around the veggies a bit so the greens cook down and they look like this:

Then, pour the eggy mixture on top!

Use some great finesse and shove it all around a bit more.

As I always say, cook it until it’s done! Sprinkle with a little bit of salt and as much pepper as you desire!  Enjoy 🙂

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