Thursday, July 18, 2013

Country Roasted Veggie and Sausage Scramble

My sister is visiting for a couple of days! And we had a fine snacking session for dinner last night after our sprint workout and impromtu Squash session. This included celery, garlic hummus, Dukkah (a great Mediterranean mix of nuts and spices, and can be used on just about anything, and I just discovered it yesterday!), cream cheese, roast beef, the rest of some chicken I had made earlier in the week...it was awesome. I had also roasted some vegetables, and thought it would be a good idea, and actually had the self control to save some for lunch today. So this morning I took some initiative and decided to make the following:

Farmer's Roasted Veggie and Sausage Scramble

Country Roasted Veggie and Sausage Scramble

Ingredients
  • Roasted carrots, onions, mushrooms, etc. (whatever you have on hand)
  • 2 cups fresh spinach
  • 1 cup whites + 2 fresh eggs
  • 1 small, pre-cooked chicken sausage (mine was sweet apple)
  • salt and pepper to taste
Directions:

Heat small pan on high with a teaspoon of olive or coconut oil. Reduce the heat and add cut up sausage, sauteeing until the edges are nice and bronzed. Throw in the spinach and vegetables, and continue to sautee for 1-2 minutes. Pour eggs over the mixture, liberally adding salt and pepper (my vegetables were already salty from being previously roasted, so I only used a little). At this point, start scrambling with a spatula and continue to mix until your eggs start to get toasted from the pan, or if you prefer, cover and make in omelette form until eggs set. Transfer to plate (or in my case tupperware) and you're done! You now have a high protein meal for the day ready in less than 10 minutes!

What did you guys bring to work for lunch today??

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...