The Breakfast Scramble.

Our weekday breakfasts are never more than a green smoothie (self control seems to be easier on a schedule). But on the weekends, there are few things I love more than a hearty scramble for breakfast.

They’re ridiculously simple to do healthy, and always filling. I love to get creative when I’ve got the time (I never shop specifically for scramble ingredients, but I love to play “clean out the fridge” when it comes time to whip one up).

One of my favorites (and a fall back, due to simplicity) is a green scramble. Choose any leafy green you’ve got on hand. We always have kale in the fridge, so I tend to use that on the regular, but spinach or chard are great too. I top mine with an avocado (egg + avo = heaven), or fresh tomatoes — sometimes both! Toss a dollop of earth balance in a medium high skillet, sauté your greens. Once wilted, crack in your desired number of eggs and give them a good scramble. If I’m feeling rebellious, I’ll throw in some feta or pecorino for good measure. Cook until desired texture is achieved. Piece of cake!

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On mornings when I’ve got an abundance of time or am entertaining, I’ll get a little crazy. This green tomato scramble was one of my most beloved breakfast creations this summer (and also my first adventure with green tomatoes).

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This was a simple scramble with the addition of roasted green tomatoes and roasted sweet potatoes. Topped it off with an avocado and a spoonful of creamy basil sauce. So. Damn. Good.

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