This is for the times when you are rushing around and are about to grab something you will regret later for breakfast. Or simply for the times when you are super lazy and want a tasty meal that doesn’t require much work. This scramble has your back. With an amazing depth of flavor from fluffy eggs, salsa, and avocado it is hard to believe that this dish contains only four ingredients and comes together in less than five minutes. You will also get a filling and nutritious meal out of the deal. Not bad, eh?
Let’s talk eggs. I’m all about eating organic, free-range chicken eggs. Lucky for me I happen to have chickens in my backyard. No, I don’t live on a farm. Backyard chickens are becoming pretty popular these days and I know why. There is nothing like walking out in your backyard, collecting fresh-laid eggs, and making breakfast out of them! We spoil our chickens, so I know they are only eating organic feed and plenty of fresh veggies, grains, and seeds. They lay gorgeous brown, green, and light brown eggs. You can tell a chicken is healthy by the color of the egg’s yolk. If the yolk is a rich yellow, you know that those chickens are being treated right and eating a natural diet.
Back to the Five Minute Tex-Mex Scramble. It will probably take you longer to read this post than it will to make the dish 🙂 Using eggs as my base, I added fresh avocado and pre-made organic salsa. I had to throw in a few handfuls of greens because you can never have enough! I used baby spinach here, however any baby, or young leafy green vegetable will work because you want a short cooking time. Older greens like kale and Swiss chard will take longer to cook than your eggs will to scramble. Efficiency is the name of the game with this dish!
I sometimes add crispy tempeh pieces on top of this dish when I am craving extra protein. Feel free to add your vegetarian protein of choice (tofu cubes, black beans, etc.) or some free-range chicken for a non-vegetarian version. Now you have no excuse to grab that pastry with your coffee on-the-go. This is breakfast, the most important meal of the day. Now it can also be the quickest!
Five Minute Tex-Mex Scramble
yield: one serving
2 organic, free-range eggs
1-2 tsp olive oil or coconut oil, for frying
1-2 large handfuls baby spinach (or baby greens of choice)
1/4 cup organic salsa (I use Wegman’s organic medium salsa)
1/4 avocado, diced
salt and pepper to taste
2 ounces tempeh, or free-range chicken for non-vegetarian version (optional)
Heat a non-stick pan on medium-high heat. Crack and beat the eggs well. When pan is hot, pour eggs into the pan and season with salt and pepper. Add spinach on top, and scramble the eggs and spinach with a spatula for about 2-3 minutes, or until eggs are cooked and spinach is wilted. Place scramble in a dish and pile on salsa and diced avocado. Top with additional salt and pepper, to taste. Enjoy!