New Year’s Brunch Dilemma Solved…Veggie Scramble

WP_20140921_005How many people this week have asked, “What are you doing for New Year’s?”  Forget New Year’s Eve.  The more important question is “What are you having for New Year’s brunch?”  Think about it.  New Year’s brunch is the first meal of the new year. It sets the tone for every meal to come for the next 365 days.  Choose poorly, and you could be doomed to a year of mediocre eating. But set the bar high and you could be laying the culinary foundation for delicious and nutritious meals that will keep you happy and healthy all year long.

We kicked off 2014 with pumpkin pancakes. Probably not the healthiest of choices, but they sure were good. This year I am toying with a pancake recipe that calls for leftover champagne. The problem is, we don’t typically have any leftover champagne so I need a back up plan.

This egg recipe is pretty basic but you can jazz it up to look and taste super fancy (no matter how fuzzy your head feels on New Year’s morning/afternoon). You can also use whatever veggies you have in your fridge. Just dice, season and sauté.

Veggie Scramble

  • 2 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • 1 red bell pepper, diced
  • 1 green pepper, diced
  • 2 handfuls heirloom tomatoes, sliced in quarters
  • 2 handfuls spinach
  • 6 eggs
  • 1/4 cup crumbled feta cheese
  • 2 green onions, chopped
  • 1/2 avocado, sliced
  • Salt and pepper, to taste
  • A pinch of love

WP_20140921_002Warm the olive oil in a large skillet. Add the onions and cook for several minutes until they soften and become translucent.  Season with salt and pepper. Add the garlic and peppers.  Cook for 3-4 minutes, add tomatoes and cook until the tomatoes start to break down. Add the spinach. The leaves will wilt quickly. You’re ready to add the eggs.

While the veggies are cooking, beat eggs (with a fork) in a separate bowl.  When the veggies are ready, pour the beaten eggs into the hot skillet.  Continuously stir/push the eggs around the pan, ensuring they mix thoroughly with the veggies. As they start to cook, add in the feta and keep stirring until the eggs are scrambled (no liquid left in the pan).

WP_20140921_004Spoon the cooked eggs over toasted, buttered bread, top with two slices of avocado and sprinkle with chopped green onions and love. Season with salt and pepper to taste. Side of bacon optional…but mandatory if you’re making brunch for my husband.

Enjoy!

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