Breakfast is the easiest meal of the day for me. If I’m in the mood for something sweet, I’ll do a fruit-yogurt-nut concoction, using whatever fruit is on the counter or in the crisper. If I’m feeling like eggs, I just saute up any veggies that are going out of business, and scramble them up. I’ll even throw in a sun-dried tomato or artichoke heart if I’m feeling frisky.
So basically, breakfast is where I put any produce items that are four, five seconds from sighing (<-that’s Australian for “ripening” or “going bad.” It’s the garbage disposal of all the meals. But in a good way…in a resourceful, fresh, healthy, start-the-day-off-on-the-right-foot-path way.
Picturesque, ain’t she?
The other morning, I was in the mood for a veggie scramble and had leftover steamed broccoli from a previous meal as well as a carton of mushrooms that had no immediate purpose. I sauteed the mushrooms until they were nice and golden-brown, then added my chopped steamed broccoli along with sun-dried tomatoes for spunk and flavor. The whole thing didn’t take more than 20 minutes to make and I was super satisfied until lunch.
You can also use fresh raw broccoli by finely chopping it and sauteeing it when the mushrooms until it’s soft. Or, if you’re like me and always have a supply of collards, spinach, and/or kale on hand, you can replace the broccoli with a leafy green. We’ve got options, people!
If you’re looking for some extra scrambled egg steez, you can add mozarella or jack cheese for a nice melty experience. Or ham, bacon, or pepperoni. Heck, you could even toss in some leftover pasta sauce and make a sort of pizza egg scramble. Just some ideas for your head organ.