Posted by: thehungryrunner | January 3, 2009

Easy, Light and Tasty “Un-gourmet” Cheesy Vegetable Scramble

scrambledeggsveggies_smaller

If you’re like me, you’re feeling a bit….relieved….that the Holidays are behind us.  As much as I genuinely enjoy and relish all of the good things the Holidays offer us — seasonal treats and goodies included, there does come a point when the body (and mind) definitely say “Enough!”  I can always tell when I’ve hit that point, as my “normal” healthy foods start to take on the feel of an oasis in the desert; I actually can’t wait to resume a diet of simpler, cleaner fare.

Well.  In my mind, anyway.  Truth is, I don’t always find it effortless to go sailing from a menu that includes semi-regular handfuls of homemade Christmas cookies, generous slices of Panettone, and more scoops of mashed potatoes than I eat in the entire preceding 11 months…..to my pre-holiday lineup of homemade vegetable soup, “naked” oatmeal, and plain yogurt with choppped fresh mango.   More often than not, I need a few stepping stones to bridge those two very different worlds.

Enter, recipes such as this one!  What’s nice about this scrambled egg dish is that it’s got it all going:  high in protein to cut the appetite and repair workout-weary muscles (thank goodness my exercise never stops even for the holidays), filling and healthy with plentiful high-fiber veggies, and a creaminess from the melted cheese, which gives the dish a “richness” that my holiday-spoiled palate seems to appreciate.  Best of all, it’s easy, even more so than making an omelette, so no need for a gourmet flair (a good thing, considering I don’t have one of those!).

Oh, AND…..it need not be limited to breakfast; this scramble makes a great dinner!  In fact that’s usually when I prepare it for myself.

So here it is, Evamarie’s Easy, Light and Tasty “Un-gourmet” Cheesy Vegetable Scramble

  • 1-2 cups assorted chopped vegetables (I like onion, zucchini, summer squash and mushrooms)
  • 1 cup egg substitute, such as Egg Beaters
  • 1-2 slices fat-free processed cheese, or 1-2 ounces grated fat-free cheese
  • Fresh-ground pepper
  • Cooking spray

Spray a nonstick skillet with cooking spray.  On medium/high heat, sautee vegetables until softened, about 5 minutes.  Sprinkle with a bit of fresh-ground pepper, if desired.  Turn off heat, transfer vegetables to a microwave-safe dish.  Top with pieces (or shreds) of fat-free cheese and set aside.  Spray a little more cooking spray in skillet and place on medium heat until pre-heated (a drop of water sizzles right away).  Add Egg Beaters and cook/stir as you would to make scrambled eggs.  Watch eggs closely.  When the eggs are about a minute away from being done to your liking, place dish with vegetables and cheese into the microwave, and microwave on high for 30-40 seconds to melt the cheese, all the while continuing to cook the eggs on the stove.  When the cheese is melted, stir the vegetables to further distribute the cheese.  Once eggs are done, transfer eggs to a plate, and top with cheesy vegetables.  Serve right away while hot, though be careful with the hot cheese.  Makes one large or two smaller servings.

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