Thursday, October 13, 2011

Egg Scramble from Eat Right America and Whole Foods posted by A Texas Artist Laurie Pace

Egg and Vegetable Scramble

aka Eat Right America 

Serves: 1
Prep Time: 15 minutes
2 eggs
2 tablespoons unsweetened soy or almond milk (I use almond milk)
1/2 medium bell pepper, diced
2 green onions, chopped
1/2 cup (90 g) diced fresh tomatoes
1/2 cup (36 g) diced fresh mushrooms
Any other vegetables to your taste
1 tablespoon Dr. Fuhrman’s VegiZest or other no salt seasoning
1 teaspoon Spike or other no salt seasoning
4 ounces (113 g) organic spinach, coarsely chopped or baby spinach
Instructions: Beat eggs with soy milk. Water sauté* the peppers, onions, tomatoes, mushrooms, VegiZest, and Spike until vegetables are tender. Add spinach to wilt. Cook most water out of vegetables, then add eggs and scramble until cooked through.
*To water sauté: heat 1/8 cup (31 mL) water in sauté pan and add vegetables. Cook until tender, adding more water if needed.

This morning Terry and I had this recipe altered slightly and doubled to feed the two of us. We added some yellow summer squash and green zucchini diced up. Also good with a hand full of black beans. YUM!! We have been adding Chia on top of almost everything we fix. Dr Oz had a good program on Chia yesterday with a recipe for breakfast muffins. We will try it tomorrow.

For health and strength and daily Bread,  We give you thanks, O Lord.
Check in tomorrow for another tasty treat.
Stacey Beth and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

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