I decided to make up this egg scramble with the produce and spices I had access to at my boyfriend's house. We had just gone food shopping the evening before to make dinner, so I was left with an array of colorful vegetables to throw into my omelette.
Two cloves of garlic, sliced
Two tablespoons of olive oil for cooking
Half of one large portobello mushroom cap, sliced, then cut in half again
Two eggs plus three egg whites
Half an avocado, diced
Half a medium tomato, diced
One quarter of a yellow bell pepper, diced
One handful of baby spinach and kale (mixed, chopped)
Sea salt, crushed red pepper, basil, sage, ginger, oregano and parsley
First, I threw the oil with the garlic to begin to brown in a medium sauce pan. Next, I put the mushroom slices in on medium heat. Once they were cooked, I cracked two eggs and three egg whites into the pan. I gently scrambled before adding the avocado, tomato, yellow pepper, and mixed spinach and kale. To season, I added sea salt, crushed red pepper, basil, sage, ginger, oregano and parsley. I gently scrambled until the eggs were thoroughly cooked.
This simple recipe is a great example of how to incorporate all different colors into your food along with a variety of herbs for all of their various healing properties. I must warn you; do not expect an omelette. This egg scramble has perhaps a greater vegetable to egg ratio. The point is to eat your veggies! You can easily tailor this simple scramble to whatever you have in the fridge at the moment. Next time you go shopping, I encourage you to explore the produce section for all the different colors nature's bounty has to offer. Vegetables are considered a food group, but there is SO much variety within. Learn to love vegetables, and your body will surely thank you.
Happy cooking, loves!