Wednesday, July 10, 2013

Scrambled Egg Lunch

This was originally supposed to be my breakfast, but waking up a little late left me with less time to work out and eat breakfast this morning before teaching a piano lesson. Breakfast today was some instant oatmeal, a couple handfuls of Honey Nut Chex, and a homemade granola not too fancy. Lunch was a bit more put together, but was still super easy to make.

Vegetable Scrambled Eggs

-about 1/2 C coarsely chopped spinach leaves
-1 roma tomato, chopped
-about 1/4 green onion
-2 egg whites
-1-2 T. water
-salsa and/or hot sauce
-salt and pepper to taste

1. Spray small skillet with non-stick cooking spray
2. Combine egg whites with water and stir together
3. Cook egg whites in skillet on medium heat, stirring frequently (just scramble your eggs)
4. When eggs are almost done, add spinach and green onions and stir around for a minute or so
5. Turn off burner and mix in tomato (just so it's heated up with the rest of the dish)
6. Salt and pepper to taste
7. Top with salsa and/or hot sauce. I put the hot sauce on top, with salsa on the side. For some odd reason, I prefer some bites with salsa and some bites without.

Here's the finished product!

To go with the eggs, I re-heated some steamed broccoli that we had leftover from dinner last night. It kind of looks like a Christmas dish, with the red plate, tomatoes, salsa, and hot sauce, and the green broccoli, spinach, and onions! The picture doesn't quite do the eggs justice, but they were quite delicious! 

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