The Daily Balance

I’m back!

Sorry I’ve been missing for the past few days. As you know, the Mister and I took a lil trip to Cincinnati/Newport, KY area. I’ll give you the full recap on that adventure later!

I may have shared that we were staying at a bed and breakfast (The Weller Haus). If not, now you know! Last week, I was so excited to receive an email from the innkeeper asking if we had any food preferences for breakfast. While her stuffed pecan and banana french toast sounded divine, I knew that I had no way of knowing how much sugar, butter and other ingredients I try to use in moderation would be ’stuffed’ into said toast. I sent her an email letting her know that the Mister and I try and eat healthy and always like to incorporate fresh fruit, vegetables and lean protein into most meals. I kinda forgot about the whole thing until we arrived at the bed and breakfast and were told our ‘healthy’ breakfast would be ready for us at 9:30 a.m.

Naturally, I started thinking about what it could be. Let me tell you, I was not disappointed. It was ‘eggs’cellent!

We were first presented with an adorable crystal bowl filled with cantaloupe and strawberries, delightfully garnished with blackberries. The fruit was fresh and full of flavor, a perfect start to the morning.

Flavorful fruit

We had an array of hot teas to choose from, as well. I settled on Vanilla Almond. I MUST LOCATE THIS TEA. This was almond biscotti, liquefied. so. good.

The tea spread

How adorable is that teapot?

Finally, the main course. Scrambled egg beaters with roasted veggies, turkey sausage and whole wheat toast. Seems so simple, right? Let me tell ya, this scramble really packed in the flavor and the textures of the vegetables paired so nicely with the eggy goodness.

The scramble!

Look at those yummy mix-ins!

It got me thinking, why don’t I make this for myself more often? You all know I love breakfast at any time of the day. This would be such an easy, flavorful dinner that I could have on the table in minutes. It would certainly provide the protein I look for in dinner dishes, as well.

I used to whip up omelets and scrambles all the time, but until recently, I had kind of forgotten about them. I’m so happy this amazing dish reminded me just how much I love scrambles and how easy they are to make.

Here’s my go-to recipe for a veggie scramble:

Take a look at whatever veggies you have on hand (use about 3/4 cup of veggies total).

Some ideas (my faves):

• fresh spinach
• brocolli
• tomatoes
• asparagus
• zucchini or yellow squash
• red/green/yellow pepper
• mushrooms

Add veggies to a non stick pan and sautee until cooked through.

Next you’ll need:

• 1/2 cup of egg beaters or egg whites
• 1 whole organic, cage free egg (Need I remind you of the nutritional benefits of eating REAL eggs? Plus, the flavor cannot be beat)

Whisk egg beaters and whole egg together with with a splash of milk (I think this makes the eggs more creamy – but use skim or low-fat milk, the eggs can have a funny aftertaste with too much cream)and add to the pan with the cooked veggies.

Do you know how to properly beat your eggs? I know it sounds silly, but it really does make a difference in the overall texture of the scrambled eggs. Read this to help. (It’s worth it, I promise).

Possible toppings:

• Cheese
• Parsley
• Salsa

So simple!

What are your favorite egg mix-ins? Are you a fan of breakfast for dinner (or at any other time) like I am?

Tags: recipe, travel

This entry was posted on Monday, April 6th, 2009 at 10:54 pm and is filed under Make It. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.