By Laura Kelly-Pifer
Confession. There are days where I know it’s going to be a LONG day and dinner is the last thing that I’m thinking about. But it’s a must and it’s just the stage of life that my family is in and I’m okay with that. I know that down the road, there will be plenty of time to go about my day leisurely and that I’ll be able to be a little more creative with my cooking. So, to help take care of those long days and still get a healthy and filling meal, we tend to have breakfast for dinner at least once a week.
The recipe that I am sharing with you is one that you could really eat at any meal and you could customize to your liking. That’s what’s great about adding vegetables and eggs together. And, add to the fact that it took me approximately 15 minutes to make was a win-win.
Ham, Cheese and Veggie Eggs
2 oz Lean, Low Sodium Ham (you can either buy diced or slice and than you dice)
2 large eggs
1/2 cup raw baby spinach
1/2 cup broccoli florets
1/2 cup mushrooms, diced
2 Tbsp onion, diced
1/4 cup low-fat mozzarella cheese
Spray a non spray pan with cooking spray. Add all vegetables and saute until tender. Next, add scrambled eggs and mix into vegetable mixture and cook until cooked thru. Add cheese and then cover pan for it to melt.
With this recipe, you could add more vegetables or choose different ones. You could also choose to make an omlet instead of scrambled. Any way that you choose, you can’t go wrong. This is a quick, easy and filling meal that will be a hit.
Do you have an “egg”cellent recipe that you can share? We’re always looking for new ways to try things in our community and ways to sneak more veggies in. Do share!
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Laura Kelly-Pifer is a Self-Discovery CoachTM who strives to help others by giving hope and support to those that are dissatisfied with their current situation. Whether you are lacking physically, emotionally, financially, or nutritionally she is here to help you see REAL RESULTS!