Sometimes what we really need is not a recipe, not a health & nutrition fact, or a wellness incentive. Instead, what we need, is some inspiration.
Today's breakfast inspiration features the freshest of fresh salsas topping scrambled eggs & veggies. It was 65 and sunny yesterday in South Jersey and I was inspired to make & eat all kinds of fresh spring flavors. When I woke up I didn't want something that sat in my stomach and stuck to my ribs. I wanted a bright plate with flavors that danced in my mouth and this spicy tomato & avo salsa did just that!
- EGGS: In a saute pan over medium heat & sprayed with olive oil spray, cook 1/2 cup chopped zucchini until tender & starting to brown. Toss in 1/2 cup spinach and let wilt, season with salt & pepper. Crack in 2 eggs & 1 egg white. Scramble with your spatula and lower heat. Cook, stirring occasionally, until fluffy & cooked through. Transfer to a plate.
- SALSA: Chop up 1.5 oz cherry tomatoes & a quarter of an avocado and place in a small bowl. Add in a sprinkle of fresh cilantro and parsley (dried is also fine), a few shakes of crushed red pepper, and 1/2 small clove of garlic, finely minced (the garlic flavor is awesome, but if you don't have time to brush your teeth and you're not battling off vampires as your day job, you can definitely omit it). Top it all off with a spritz of olive oil spray and the juice of 1/2 lime. Toss to coat and lay on top of those eggs.
- COFFEE: Iced, 'cause it's not below 40 degrees, duh.
245 Calories / 12g Carbohydrate / 15g Fat / 19g Protein