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]
- Finely dice onion and bell pepper.
- Heat greased skillet over medium and saute vegetables until tender.
- Roughly chop spinach and add to skillet.
- In a bowl, whisk together eggs. Mix in salsa then add to skillet.
- Cook until eggs are done, stirring often.
- 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