Breakfast

By Linda Wagner | June 29, 2011

Photo: Linda Wagner

Last night was one of those nights where I didn’t have much in the fridge and was too tired to run to the grocery store.  I wanted something hearty that would also incorporate some much needed greens.

I had a hodge-podge of ingredients; eggs, kale, garlic, red peppers, yellow squash…none of them really seemed like a perfect fit but I decided to just wing it and see what happened. The result was surprisingly delicious!

Photo: Linda Wagner

I ended up making Scrambled Eggs with Kale and Jalapeño Goat cheese and a side of sauteed yellow squash and red peppers. The flavors actually complemented each other very well! This just goes to show, you can still make a delicious, healthy and satisfying meal on the fly, sometimes it just takes a bit of creativity! This is especially true for those of you getting CSA/local veggie deliveries!

Photo: Linda Wagner

All in all, this took less than 20mins to make aaaand I didn’t have to stop at the grocery store! It was delicious, filling, and super healthy!!

Hopefully this post will inspire you to make the most with what you’ve got in your fridge, you never know, you could end up creating something really fabulous!!

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Linda Wagner is behind one of our go-to sites for Nutrition and Lifestyle updates, where this post originally appeared.

For the Scrambled Eggs:
  • 2-3 organic eggs, beaten
  • 4-6 stalks of kale, roughly chopped (you could any green of your choice)
  • 2 green onions, sliced
  • 1 shallot, diced
  • 1 clove garlic, pressed through a garlic press
  • about 3 tbsp soft chevre style goat cheese; half in the scrambled eggs and the other half as a topping.
  • small pat of organic butter
  • sea salt, to taste
For the Zucchini and Red Pepper
  • 1 yellow squash, sliced
  • 1/2 red pepper, diced
  • 2 green onions, sliced
  • 1 shallot, diced
  • 2 cloves garlic, pressed through a garlic press
  • small pat of organic butter
  • sea salt, to taste

Directions

To Make the Scrambled Eggs:

In a skillet I melted the butter and sauteed the garlic, green onion, and shallot first. I also added some sea salt to give the shallots some flavor. Next I added the chopped kale and cooked until soft, adding a little more sea salt to taste. Once wilted, I added the beaten eggs and goat cheese and cooked until the eggs were firm.

To Make Zucchini and Red Pepper:

In a skillet I melted the butter and sauteed the garlic, green onion, and shallot first just like I did with the eggs. Next I added the chopped yellow squash and red pepper and cooked until soft, adding a little more sea salt to taste.

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