- Lightly grease a pan with olive oil and sauté baby bella mushrooms and onions.
- While the mushrooms and onions are cooking, chop up about a quarter of a medium-sized tomato. Then, crack two eggs in a bowl, add a little water, and whisk. (My grandmother told me that a chef told her that using water instead of milk is the key to fluffy eggs.)
- Once the onions and mushrooms are tender, pour in the eggs. Add the chopped tomato, grated cheese (I used Trader Joe's Creamy Toscano Cheese), and kale (I recommend breaking up the leaves).
- Add a little pepper and salt.
- Keep a careful eye on the eggs, using a spatula to stir often.
- Place greens in a shallow dish and top with the veggie scramble.
Saturday, June 28, 2014
Salad for Breakfast?
With our lettuce and kale in full bloom, I don't want to eat anything but salad.
I find an excuse to make a salad whenever I can, making tuna fish or grilling a veggie burger and slicing it on top.
After a long morning of biking, swimming and running yesterday, I found myself past one o'clock and starving. But, I never like to start my day with anything but breakfast food, no matter what time I actually end up eating breakfast. But as I walked past the garden to put my bike away, I really wanted a salad.
So I compromised.
Veggie Scramble Salad (a.k.a. "Eggs on a Bed")
Basically, toss in whatever you like with your scrambled eggs and put it all on a bed of greens. If you're curious, here's how I made mine:
It was exactly what I was craving, and when I woke up this morning, I craved it again. It's a refreshing and protein-filled way to start the day!