I grew up on breakfasts of cereal, pop tarts, toaster stroodles, and instant oatmeal packets. And I know I’m not an anomaly. Carb-heavy breakfasts are as American as Type 2 Diabetes.
But someone smarter than me -namely Maya Angelou, maybe you’ve heard of her – once said, “When you know better, do better.”
So when I realized that fresh flavorful vegetables are so good for breakfast, I started to do better for breakfast.
Fast forward, it’s 2021 and I’ve been going out to brunch once a weekend for 6 months, over 20 unique locations, and I think it’s safe to say that not once have I ordered a veggie scramble. Because, thanks I’ll pass on the mushy canned mushrooms.
Mushrooms, peppers, spinach… all potentially great ingredients but here’s my veggie scramble game:
EGGPLANT!!!!! SUMMER SQUASH!!! KALE!!!! All so good, sautéed in a pan for just a little bit and then topped off with a couple over easy eggs.
Okay, pictures to prove it, and the first one even has a sunrise naturally backlighting it.
Just try summer squash for breakfast, please please please.
Eggplant is another one that is just so often skipped over for breakfast but it is so yummy when it’s cooked just right.
Kale, swiss chard, collard greens, are you kidding. Starting your day with greens – well I don’t think you’re going to regret at least trying it. Sometimes I cook them, sometimes I just julienne the raw greens and top with the other goodies!
And one more suggestion: nutritional yeast – Okay, I really love cheese on my veggie scramble, but nutritional yeast is a fine alternative, that I call “cheesy nutty” as in, “Please pass the cheesy nutty,” and I’ll let you figure out its flavor profile on your own.