Quick and Easy Friday Lunch

Somehow, Friday morning zooms by and it's time for lunch before I head off to teach. The past couple of months, my Friday afternoons have been filled with teaching writing to a wonderful group of home schoolers and then map making for an after school enrichment program.  I could make things easier for myself and start cooking things earlier, but I always wait until the last minute.

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

In a small bowl, whisk together two eggs.  Add in a pinch of salt, and then whisk a little more.  In a stir-fry pan or skillet, heat the water on medium heat. Add in the onions, and let cook for 5 minutes before adding in your other vegetables.  When the carrots have cooked to a lovely softness, give the eggs a little refreshing stir before pouring them in.  With a fork or spatula, continuously mix the eggs with the veggies on medium heat, until the eggs are cooked.  Add in your turmeric, and let cool for a minute or two.  Place your hand full of baby spinach leaves in a nice deep bowl, and pour your scrambled eggs on top.  Drizzle with a bit of olive oil and some pepper -- and lunch is served, in about 15 minutes!  Serves 1 hungry person.

What's your favorite go-to quick meal?