In an effort to mix up our eating a bit, we’ve been making a lot more eggs for breakfast – for dinner too, really. The other day we had a ton of eggs and I didn’t have a dinner plan, so I whipped this delicious egg scramble up. It was so colorful with all the yummy veggies and it was really quite hearty too. It was so good, I’ve made it several more times, using whatever veggies we have on hand, so you can get creative!
Veggie Egg Scramble
8 large eggs
1 cup cubed butternut squash
1 cup chopped red bell pepper
1/2 cup chopped white or red onion
1 cup cubed zucchini
2 cups chopped spinach
3 or 4 T feta cheese
In a large skillet, add about 1 T of oil, whatever you like to use. We’ve recently started using coconut oil. I was worried that the flavor might be too strong for my taste, but it’s not. I don’t even notice it once it is cooked.
Add the onions, red bell peppers and butternut squash. Sprinkle a bit of salt and pepper over the top and cook until the butternut squash is slightly softened. Add the zucchini and cook a bit more and then add the chopped spinach and cook for just a couple minutes, it will wilt down quite a bit. While the veggies are finishing up, start cracking the eggs into a bowl and mix with a fork. Pour over the top of the veggies and stir. Cook until the eggs are ready. Sprinkle the feta cheese over the top of the cooked eggs and give it one more stir. That’s it. This makes 4 servings. We served ours with toast and avocado and a bit of green salsa. Enjoy!
Cindy & Jordan
I’m not normally a huge graphic tee shirt person, but I found a bunch of adorable ones this week!
Best Buzz Forever
I just got this shirt in the mail today and oh my goodness. It’s amazing.
Prone to Wander Flowy Racerback
Cute and simple.
Hanging ‘Round Town Tee
This is adorable!
You are So Worth Loving
This brand (and their mission!) is so cool and I love their shirts.
Peeking Cat Tee
Let’s Rock and Roam Tee
Just a Critter Bit Blouse
That’s it for today! Hope you have a great weekend!
Quite a while back, we posted our famous Faux Banana Cream Pie and it’s still one of our all-time favorites. It’s the perfect combination of easy and totally delicious. Not only is it a favorite in our family, it’s also one of our more requested desserts for bringing to potlucks and events.
We had a friend’s bridal shower a few weekends ago, and the hostess asked us to make banana cream pie. For a fun twist, we decided to make them single serving, displayed in little mason jars. Even though serving the dessert in jars made prep a bit more time-consuming, the end result was so fun! It was such a cute and perfect for the bridal shower.
Mini Banana Cream Pies
1 1/2 cups graham cracker crumbs (about 1 1/2 packages, crushed in food processor)
2 T sugar
1/3 cup butter, melted
3 bananas, sliced
1 8 ounce package cream cheese, softened (I use low fat)
2 packages instant vanilla pudding, 4 serving size
3 1/2 cups milk ( I use 1%)
1 8 ounce tub Cool Whip, thawed
Melt butter, and mix with the crushed graham crackers and sugar. Mix well, and then press into the bottom of the mason jars. I used a cookie scoop to measure and press the crust down into the jars. Arrange sliced bananas on top of crust. Beat cream cheese in a large bowl until smooth, gradually beat in milk and pudding mixes. Beat until well blended – but don’t worry if you see some cream cheese globs, it’s fine. Spread pudding mixture over the banana slices. Spread Cool Whip over pudding. Refrigerate 3 hours or until ready to serve. It’s good the next day, but after a couple days the bananas start getting sort of funky, so eat it for breakfast!
Cindy & Jordan