Then, I have to get speedy about things.
Since I won't be home to snack between lunch and dinner, I need to make sure my lunch is nutritious and filling. Lately, I've been turning to scrambled eggs and veggies to keep me fueled for the entire afternoon. Normally, I eat only one egg with my lunch, but on Fridays I bump it up to two for extra protein, fat, and nutrients.
Making scrambled eggs is one of the easiest yet most comforting meals to create. You can start off by cooking any combination of vegetables, or you can even just scramble eggs on their own and let them transform a simple raw salad into something more hearty. Here, I did a little of both: I cooked up some onions, mushrooms, carrots, and yellow squash before adding in my 2 beaten eggs, and then laid this on top of a bed of lush raw baby spinach leaves. The warmth from the cooked vegetables wilted the spinach leaves just a little bit -- in a way that I sort of love. A bit of salt, pepper, and turmeric spice things up just right, and then I'm ready to go and venture off into the rest of my day.
Quick & Easy Scrambled Eggs
- 2 eggs (local, if possible)
- 1 pinch of salt
- 1/4 cup water
- 1/2 onion, diced
- 3 button mushrooms, sliced
- 2 medium sized carrots, chopped
- 1 summer squash, sliced
- 1 teaspoon turmeric
- 1 healthy hand full of raw baby spinach leaves
- 1 drizzle extra virgin olive oil
- 1 pinch freshly ground pepper
What's your favorite go-to quick meal?