After coming home from work and taking an hour yoga class, all I wanted was a quick, filling supper. What else could fit the bill, other than eggs and avocados!
6 eggs with 2 teaspoons water
Scramble as one would and add 2 sliced and chopped avocados, finished cooking. So good and hit the spot to power back up, even though I went to bed early!
I don’t know about you, but my favorite meal is breakfast. It is said that breakfast is the most important meal of the day, breaking the fast. I like to think every meal is important, especially to those who love to eat and experience food. Taking breakfast and turning it into a meal for supper is easy. From pancakes to cereal, I have done it all. On this particular night, I made scrambled eggs with roasted vegetables.
My tiny garden, of tomatoes and peppers is growing and producing, now that the weather has started to warm. Great to add to scrambled eggs. I must say, I have had eggs many ways and at many locations, but this was one of my favorites. I will make this again!
2 bell peppers
Handful of cherry tomatoes
5 to 6 mushrooms
1 bunch of broccoli
Heat oven to 350 degrees. Wash and chop peppers and broccoli in medium sized pieces, quarter the mushrooms and half the tomatoes. Place on a baking sheet and spray vegetables with cooking spray. Roast for about 15 to 20 minutes or until slightly tender. When tender, but still crisp, start making the scrambled eggs.
Heat a saute pan to medium heat. Crack eggs into a bowl and whisk together, adding about 2 tablespoons water, whisk again. Spray pan with cooking spray and add eggs. Stir with spatula continuously until eggs firm.
Add vegetables and parmesan cheese (as much as you care for).
Tomatoes from my garden