Have you ever walked into your kitchen, opened your fridge to look through what’s there and felt completely uninspired? You’re hungry, you want food, there IS food in the fridge, but nothing really appeals to you? So you walk away and ponder for a few minutes, return to the fridge and have a look again. Something inside you is hoping that maybe the ingredients on your shelves have changed, or perhaps dinner cooked itself and is just waiting to be reheated. But no such luck. So you close the fridge door, walk to the computer, and check Facebook for a few minutes (or hours depending on hunger levels).
Eventually your stomach starts to grumble again, so you get up and go to the kitchen. You open the fridge door and take a good look around again. Your mind is going ‘What do I want? What should I make? Not chicken again please!’ But none of the ingredients you have on offer are calling out to you. Just before you are about to throw in the towel and reach for a bowl of your favourite cereal, you spot the humble brown carton on the bottom shelf of your fridge. You smile and shout ‘Eureka I’ve got it! It’s breakfast for dinner tonight!’
Breakfast for dinner is one of the great pleasures in life. One of my fondest childhood dinner meals was French toast. I thought my mom was pretty awesome (and she is!) for letting us having eggy fried bread with maple syrup and fruit for dinner. It always made my day. Back then getting away with no veggies was always a plus. My how times have changed!
When breakfast for dinner is on the menu, the options are endless. You can make fluffy pancakes, or thin crepes and stuff them with sweet or savoury fillings. And don’t forget about French toast or waffles either. But sometimes you want something speedy, with minimal fuss, and that’s when eggs become the superstar!
A baked frittata, or simply scrambled are some of the fast fresh options that I enjoy. It’s also a great way to use up leftover bits and pieces you have in the fridge. Toss in some leftover roast potatoes, the sausages you sizzled on the barbeque yesterday, or that bag of spinach you’ve been meaning to use all week. Like I said, the options are endless!
If you want a quick delicious dinner, have a crack at making my easy Veggie Garden Scramble. This basic recipe has a zesty little twist that I urge you to try. If you are in the mood for a slightly more decadent dinner, I’ve included some links to a few other ideas I hope will inspire. And if none of those appeal to you, then by all means go to the cupboard and make a deluxe bowl of your favourite cereal; the ultimate dinner of champions!
Veggie Garden Scramble
Prep Time: 10 minutes Cooking Time: 10 minutes
Serves 1 – 2
- 2 whole eggs (or a mix of whole eggs & egg whites)
- 1 tbsp non-dairy milk, such as So Delicious Unsweetened Coconut Milk
- 1 cup chopped vegetables, such as mushrooms, zucchini, or broccoli
- ½ – 1 cup washed baby spinach leaves
- Zest of ½ a lemon
- Salt and pepper to taste
- Olive oil cooking spray
- Spray a non-stick pan with cooking spray and place over a medium high flame.
- Add chopped vegetables and sauté for 5 – 8 minutes, until lightly cooked. Remove from pan and set aside.
- In a small bowl whisk together eggs and milk. Add lemon zest, salt and pepper
- Lightly spray pan again and place back on heat. Add egg mixture to pan and cook for 1 minute before adding sautéed vegetables and baby spinach. Continue to cook until eggs reach your preferred consistency.
- Transfer eggs to plate and serve.
To download a printable version click here: Veggie Garden Scramble
And here are some other delicious breakfast for dinner ideas:
Now stop staring at your fridge door and get cooking!