The Incredible Edible Egg

I opened the fridge Sunday to realize I had about three dozen eggs waiting to be used. Because I tend to think of eggs as a breakfast food or for baking, I often forget I have so many.

With little motivation to make a big dinner Sunday night, I pulled out my “enough to feed an army” supply of eggs and whipped together a delicious scramble. Breakfast for dinner is always a good idea in my book!  Everything came together in a jiffy which lead me to realize that eggs are much more versatile than I give them credit for.  Get ready for a week full of egg recipes – and salad recipes! I need to remind myself that just because organic spinach is on sale, doesn’t mean you should buy every bag 🙂

Unless you struggle with high cholesterol, eggs are an excellent source of high quality protein. One egg contains 6 grams of protein and provides 70 calories. Eggs are also packed with vitamins and minerals making them an excellent alternative for meat.

{Breakfast for Dinner Egg Scramble}

[Ingredients]

• 7 eggs
• 1 orange bell pepper
• 1/4 of a large white onion
• 3-4 large handfuls of spinach
• 1/2 cup salsa
• 2 TBSP Fat free Ranch Dressing
• 1 avocado

[Directions]

1. Finely dice onion and bell pepper.
2. Heat greased skillet over medium and saute vegetables until tender.
3. Roughly chop spinach and add to skillet.
4. In a bowl, whisk together eggs. Mix in salsa then add to skillet.
5. Cook until eggs are done, stirring often.
6. Plate eggs then top with salt, pepper, and diced avocado.

This makes a BIG batch! Plenty to feed 3-4 or two with leftovers for breakfast in the morning…

Cheers,

Danielle