The Scramble

I get hooked on a breakfast item, and then eat mainly that for long periods of time. I had a year and a half long love affair with an oatmeal bowl once. I take my breakfast relationships pretty seriously.

Right now, it's The Scramble. It's easy, high in protien, and low in calories. I can cook it up between finshing toddler meals and ushering them to their seats (about 5 minutes of "Sit down. I said it's breakfast, let's go. Get to your chair. NOW!").

The result is a good portion of food for 150 calories. That's low enough to throw some bacon or sausage on, which I do often.

The Scramble:

1 cup egg whites

2 thin slices red onion

3 cups fresh spinach

1 Roma tomato

1 tsp Sriracha

Salt and pepper

Heat a nonstick skillet, coated in cooking spray, over medium high heat. Add egg whites and cook until just set. Move eggs to one side of skillet. Add onion and spinach. Allow to cook in place, and as spinach begins to wilt, mix with eggs. Season to taste with salt and pepper.

Remove egg mixture to a plate and top with tomato and Sriracha sauce.

Egg Salad, Straight Up

Egg salad is good stuff. This is a very basic recipe, but that's how The Husband prefers it, so it's what we do. I've fancied it up before and tried different verisons. Nope, this one always wins. It tastes like a deviled egg in salad form - good stuff. 

I'll update this picture eventually. The lighting in my kitchen is really bad late at night when I typically make this. Go figure. 

I always have eggs, so unless requested, this is the back-up to the back-up of the 'what the heck are we eating for lunch tomorrow' question. 

The recipe serves 4, with a decent portion size for a sandwich. Don't want to add on bread calories? Celery is an awesome scooping vessel for this. I actually prefer it. 

Anyways, I introduce to you, Egg Salad...

But first things first though. Let's boil some eggs.

Hard Boiled Eggs:

Eggs

Water

Salt

Ice

Place desired amount of eggs in a single layer, in a stock pot. Fill with cold water, covering by one inch. Pour in a bunch of salt (I do a two second pour from a container - no clue what that equals, but one heaping Tbsp sounds about right).

Heat on stove top over high heat until water reaches a slight boil.

Remove from heat and cover. Allow to sit for 12 minutes.

Transfer cooked eggs to an ice bath, (big bowl of ice, filled with water) and allow to cool completely.

When ready to peel, give one good crack on the bottom and while making sure to break the thin membrane, remove the shell. Toss the egg back into the ice bath to insure any leftover flakes of shell get swept away. 

Egg Salad:

8 hard boiled eggs, peeled and chopped

1/4 cup mayo

4 green onions, chopped

2 tsp plain Greek yogurt

2 tsp Dijon mustard

1/4 tsp paprika

Salt and pepper, to taste

Combine all ingredients in a bowl and mix with a fork, mashing egg slightly until combined.