Part of National Nutrition Month 2013
Breakfast may be the most important meal of the day, but I
enjoy breakfast food for any meal. Eggs and toast for dinner are one of my
favorites; something I almost always have on hand and super easy to prepare.
Unfortunately, that yummy image is simply yellow and brown. I find my meals
much more satisfying when I incorporate colorful,
nutrition-packed fruits and veggies. It is extremely rewarding and easy to eat
a healthy, nourishing and natural home-cooked meal. Let me show you how!
My twist to scrambled
eggs and toast; a satisfying, healthy breakfast-for-any-meal option
containing lean protein, low fat-dairy, 3.5 cups of fruits and veggies and
whole grains!
Ingredients:
 |
| Picture by Danielle Lewis |
1 large egg, scrambled
2 egg whites
2.5 cups fresh spinach (No, I’m not crazy, spinach cooks
down more than you may think!)
¼ cup chopped orange and yellow peppers
¼ cup halved grape tomatoes
½ medium avocado, diced (Make sure it’s ripe. It will look
very deep green or black and feel kind of squishy.)
¼ cup shredded reduced-fat Monterey Jack cheese
1-2 slices whole-wheat bread
Directions:
Spray a frying pan with Pam or any zero-calorie cooking
spray and set on medium heat. Fill pan with spinach and stir occasionally until
spinach cooks down (it will look shriveled, like frozen or canned spinach.) Add
peppers, tomatoes, and most of the avocado, and cook for one more minute. Add
the eggs right in and cook, stirring with a spoon, until the eggs reach your
desired scrambled consistency (I like mine on the softer side.) Add cheese and
remove pan from burner to melt it to perfection. Toast bread and top with
remaining avocado.
Take a moment to look at the beautiful, healthy and delicious
dish you created! Now take a big bite and enjoy your breakfast, any time of the
day.
Like this post? Read more Eat Right, Your Way, Every Day posts!
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