You know those mornings when you think you’ve gotten up early enough to do a few extra things around the house but end up having to rush about anyway? I had one of those today but I was bound & determined to bring something from home for breakfast so I wouldn’t have to spend extra money. Yesterday on Facebook I wrote briefly about my unplanned lunch at Andy Nguyen’s, and though it was awesome to get 3 meals out of one $7 bowl of soup (I’m still quite tickled by that fact), it was still $7 + tax + tip that I really wasn’t expecting to spend. I’m not exactly in a position to be eating out on any semi-regular basis and have some decent food options at home, so even if I had to run about like a chicken with my head cut off this morning, I was more than happy to make breakfast at home.
This is similar to my Tofu & Veggie Scramble from earlier this year, only with egg whites and a lot more veggies. The best part is that it only takes about 6-7 minutes to make, so it’s great for anyone who’s on the run! How can this be if I’m always harping about hacking up whole vegetables? Well, not everything I do is completely by hand, and during the colder months, I like to have a lot of frozen mixed veggies on hand to use for soups, stews, etc. I also like chopping up extra vegetables that I know I won’t use right away and sticking them in the freezer for later use. Either one of these will lend themselves beautifully to making this breakfast. Not sure what to do with those remaining egg yolks? Whatever you do, don’t toss them! You can scramble them and use them in a nice spinach salad for lunch, or use them as a base for a custard dessert for dinner later on. Now let’s check this one out.