About Dana

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I'm a dichotomy of blue jeans, pretty jewelry, frugalista, and Southern girl living the simple rural life. I want to live my life holistically, thoughtfully, economically, and most of all gratefully, and encourage other women to do the same.

Tuesday, August 6, 2013

Tasty Scrambled Eggs

August is all about making delicious food quickly. I'll be writing all about food this month on The Country Belle. With school starting back later this month, it's time to begin relying on freezer meals and quick supper solutions for school nights when my evening time is mostly spent at swim team practice or driving to Boy Scout meetings. By planning ahead, there is always a home-cooked meal that is hassle-free for mom.

It's equally important to have nutritious, but quick, meals for breakfast and lunch. Although we are a homeschooling family, we adhere to an early start schedule since mom (the primary teacher) also is a full-time writer.

Here's a tested - and super speedy - way to prepare scrambled eggs that is delicious and spot-on with the nutrition necessary to start the day. It has vegetables, protein, and a lot of flavor.

Tasty Scrambled Eggs

2 eggs
splash of half-and-half
sea salt
1/2 chopped tomato
handful of fresh spinach leaves
crumbled goat cheese or feta cheese
olive oil spray

Spray a small non-stick frying pan with olive oil. In a small bowl, beat two eggs well, adding a splash of half-and-half. Season with pepper to taste.

Cook the eggs on low heat until done, but still moist, moving them around constantly with a spatula. Mix in the chopped tomato. Pile immediately onto a bed of spinach. The heat will help the spinach to wilt slightly. Add your choice of crumbled goat cheese or feta cheese and sprinkle with sea salt to taste.

When I eat eggs at breakfast, I snack so much less throughout the day.

Hope you enjoy!

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