Today, I thought I’d show you something a little different: breakfast!
Lately I’ve been on a smoothie kick for breakfast, but last week, I was cravin’ eggs something bad. One reason I love eating eggs for breakfast (besides the obvious nutrition benefits of eggs) is that incorporating leafy green veggies in an eggy breakfast is just so darn easy. My favorites are spinach or kale, although you could also add Swiss chard, collards, mustard greens, or beet greens (and yes, I’ve done all of these!).
This particular morning, I started out with a half-plate of spinach:
Trust me, this fluffy abundance of fiber and folate will cook down to nothing.
I sauteed the spinach in a little olive oil, then added two eggs I had whipped together with a fork. A few minutes later, I had perfect scrambled eggs. Served with a side of peach, whole grain toast, and skim milk.
This Update Your Plate is a little harder to visualize, but let’s see what we can do.
Okay, so I didn’t photograph this plate particularly well. You’ll see I divided the egg-and-spinach combo in half — one side is part of the Veggie & Fruit half, while the other is in the Protein quarter. I did this to show how to estimate the content of combined dishes (e.g. eggs and spinach, aka half veggie, half protein). It’s not an exact science. Estimating is fine.
So, there you have it! A different kind of Update Your Plate.
Happy Friday, dear reader! See you on Sunday!
Q: What’s your favorite way to eat eggs?