Kitchen Sink Breakfast

Written by Margaret Floyd on 07/01/10 pm31 03:07 PM
3 Comments

As any of my clients will tell you, I am a big fan of the veggie egg scramble for breakfast. It’s definitely my favorite way to start the day. I have my favorite combinations of veggies like broccoli and onion; mushroom and zucchini; red, orange, and yellow pepper; spinach and mushroom.

And then we get to the end of the week when the fridge is looking a little sparse and there’s not enough of any one vegetable to make do. So I throw everything I can scrounge up at my little frying pan… everything and the proverbial kitchen sink.

This morning’s was particularly yummy, and I thought worth sharing. Here’s what went into it:

• 1-2 tsp unrefined coconut oil
• little bit of onion, chopped
• last piece of kale, rinsed and chopped
• 3 mushrooms, rinsed and sliced
• 1 broccoli floret, rinsed and chopped
• about 1/3 cup leftover brown rice from dinner a couple nights ago
• 4 cherry tomatoes, sliced in half
• 2 eggs
• sprinkle of parmesan cheese

I cooked all of the veggies up in the coconut oil over medium heat in my little frying pan (took only about 3-4 mins to cook through) and then put that mixture on a plate, added a little more coconut oil to the pan, and cooked a couple of eggs with a dash of parmesan cheese. That took about 2-3 minutes. I put the eggs on top of the veggie scramble, and voila! An easy, delicious, very nutritious meal that used up a bunch of odds and ends hanging out in my fridge. It looked so good, we even took a picture!

Try your own version of this. Lightly saute whatever last bits of veggies you have in the fridge – even adding some brown rice or quinoa to it – and then either scramble the eggs right into it or scramble them separately (I use the same pan to avoid adding to dish-washing chores) and put them on top. Let me know if you find a favorite combo!