Friday Scramble

You know how it goes.

It’s the end of another work week. You’re out of all the ‘good’ stuff you got at the store Sunday afternoon. You stare into your fridge, kind of hungry, maybe just bored? Tired? Nope, actually hungry.

Then you see it. **ahhh choral music ** The egg.

You’ll pick up pretty quickly, my love for all things egg. Whether it’s just the whites with swiss chard and fennel or a fried egg sandwich (ketchup please), I feel if you have an egg, you can make a delicious and healthy meal.IMG_3016

Here’s what I came up with Friday, after staring at my fridge for a few minutes in a fragile, not-yet-coffeed state.

1/2 14.5 oz can of chick peas, drained
1 head of bok choy
1/4 tsp. cumin
1 Tbsp. hot chili paste
1/4 sweet potato, sliced, skin-on
1/4 butternut squash, sliced, skin-on
10 baby carrots, sliced
1 clove garlic, sliced
1 shallot (could easily be onion)
1 Tbsp. coconut oil (could sub for olive oil)
1 egg
salt & pepper


 

  • Heat oil in a medium-hot fry pan.
  • Add garlic and shallot
    • If you choose to use coconut oil, be aware it heats up quickly. You may want to have your garlic and shallot sliced before you put the oil in the pan.
  • Add sliced sweet potato, carrots and squash. Sauté until slightly browned. Turn heat down.
  • Add cumin, hot chili paste and chick peas. Simmer together for 8-10 minutes
  • Add sliced bok choy. Cook 3 minutes.
    • Bok choy cooks quickly, so have a plate ready to take it off the heat. You’ll know you’ve done it right if it’s stems are still crunchy, watery and both sweet and bitter.IMG_3006
  • Transfer to plate.
  • Fry your egg!
    • Adding a little salt and pepper to a runny egg may help it absorb the flavors more while you actually use less. Something to think about.
  • Plate your egg on top of your scramble, and enjoy!

p.s. while I’m on a bit of an egg track, let me just say the eggs you buy affect how your dish will taste and the nutrients in it. If you’re lucky enough to get eggs from a local farmer, I’m jealous. If you’re buying them at Giant, stick with cage-free, at the very least. You’ll know the extra cost when you taste it.

 

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