Veggie Egg Scramble

My Daughter and I- Veggie Egg Scramble

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!

My Daughter and I- Veggie Egg Scramble 1

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

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Chicken Fried Rice

My Daughter and I- Chicken Fried Rice

Hey, Happy Monday! How was your weekend? Our’s was HOT! When it’s hot like this, I really don’t want to cook, but I still have to feed my family. This delicious and easy chicken fried rice recipe is great for days like that. I found it on Gimme Some Oven, one of my favorite blogs.  The recipes are always great and the pictures are amazing.

I whipped up the fried rice and served it with a green salad and some frozen egg rolls that I heated up in the toaster oven (always trying to keep the house cool!). Also, I cooked the rice in the rice steamer and cooked the chicken ahead of time in the same pan as the fried rice, so it was a very simple clean-up.

My Daughter and I- Chicken Fried Rice 2

Chicken Fried Rice

3 T sesame oil
2 eggs
2 medium carrots, peeled and diced
1 red pepper, diced
1 bunch green onions, thinly sliced
1 cup frozen peas, allow to defrost for a bit while prepping other ingredients
3 cloves garlic, minced
salt and pepper
4 cups cooked rice
3-4 Tablespoons soy sauce, or more to taste
2-3 cups shredded cooked chicken
2 Tablespoons sriracha, or more/less to taste
Toasted sesame seeds for garnish

Pour sesame oil into large skillet or wok and turn stove to medium heat. Add carrots, peppers and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 -7 minutes until the veggies are soft. Add the green onions and peas and stir to combine and heat. Increase the heat a bit and add the rice, soy sauce and stir until combined. Continue stirring for an additional 3 -5 minutes to fry the rice. Then add in the chicken and stir to combine. Once all the ingredients are combined and heated through, push the rice back on the pan, opening up a small section on the pan in order to scramble the egg. When you have a small section open, just crack the eggs and mix well, once it’s mostly scrambled, you can start mixing it in with the rest of the rice and mix until combined and cooked. Add the sriracha if you like a bit of heat and stir to combine. Remove from heat. Garnish with toasted sesame seeds if you like and serve warm.

Cindy