Weekend Food Prep–A step-by-step guide to Quick Eggs and Veggies

I don’t love microwaving eggs for breakfast even to reheat them, so when I can, I prefer to cook them fresh each morning. I recognize this goes into the “basic skills” category of cooking, but like cooking boatloads of chicken, I think it’s essential to start with these easier food prep habits before building to something more involved. From start to finish, it takes me about 6 minutes to cook my morning eggs.

Quick Eggs and Veggies

one. Whisk together
1/2 cup egg whites plus 1 whole egg (or 2 whole eggs or 3/4 cup egg whites)

If you want to prep some of this in advance, you can mix together the eggs into a mason jar and keep it in the fridge until you’re ready to use it. It should be ok for several days.

two. Heat a nonstick skillet on medium heat. Lightly grease with a bit of butter or nonstick spray.

three. Add chopped and cleaned veggies. I usually just use 2-3 cups of bagged spinach, but some frozen broccoli or other veggies of your choice is fine, too.

four. Cook until the spinach is wilted, or the frozen veggies are thawed, or the raw veggies are softened.

five. Pour the eggs onto the veggies. This is a good time to add a bit of salt and pepper to taste.

six. Optional, you could add a bit of cheese at this stage, too. In this picture, you see about 1/2 oz. of cheddar broken into chunks.

seven. When the eggs are beginning to solidify, take a rubber spatula and roll the eggs up onto themselves. I like to fold it into about a third and then flop that third over again to make a sort of omelet.

eight. Allow to cook until solid inside. Serve with your choice of breakfast starchy carbohydrate and fruit. In this picture, I have some buckwheat pancakes and fresh berries.

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