Well actually, I’m cooking with extra virgin olive oil, but that doesn’t have the same ring. Before I get going on this post, let me state for the record I am NOT a trained cook. I just play one on my blog.
I’ve been so enamored with my breakfast this week that I decided to share the recipe. It’s super healthy and super yummy and super filling. And super easy. I would name it after me, but it’s really just scrambled eggs and vegetables. But I have pictures so that makes it special.
First, instead of doing the same thing every morning, I cut up all my veggies and then measured them out into mason jars. In each one there is 1 cup of raw spinach (a very packed cup); 1/2 cup of sweet bell pepper; 1/2 cup of diced mushrooms; and probably about 1/8 cup diced red onion.
This way I could just pull out a mason jar each morning and be ready to go. (Geesh! I’m feeling kind of like an imposter. Like I’m one of those really organized, very healthy, cook all the time people. Is that the vibe you’re getting?)
Anyway, with a bit of EVOO (I sound just like Rachael Ray!) sauté the vegetables over medium-high heat until the spinach wilts significantly and the mushrooms and peppers are soft.
Whisk 2 eggs with a little bit of water and add to the cooked vegetables. Then throw in some seasoning – I kind of like a little garlic powder and mustard powder, but you can use anything you like. I’m just trying to stay away from added salt. Mix it all around or, you know, scramble it.
Once your eggs are cooked to your liking, add 1/2 cup cooked quinoa.
It tastes like vegetable fried rice! You can even add soy sauce or coconut aminos for some Asian flavor. And you can use whatever vegetables you want. It’s a very versatile dish.
Good stuff, y’all!
And I’m pretty sure I’m the only person who has ever blogged a recipe for scrambled eggs.