Breakfast should be interesting, not boring! Betty Ann Martin expanded her food repertoire and gained new ideas for breakfast menus through her involvement with the Local Community Food Centre in Stratford, Ont. See more of her story here.
This egg-and-vegetable dish gets you eating healthy vegetables for breakfast.
2 tsp. oil (preferably olive oil)
1 clove garlic, finely minced
2 cups fresh spinach, chopped
1 tomato, diced
¼ cup onion, diced
½ cup leftover cooked vegetables (peas, carrots, corn or use diced fresh mushrooms)
1 tablespoon fresh chives (optional)
¼ tsp. salt
¼ tsp. pepper
¼ cup feta cheese, crumbled
1. Dice onions, tomatoes, mushrooms and/or other veggies and mince garlic. Wash and prepare spinach.
2. Whisk eggs with salt and pepper. Set aside.
3. Heat a 10-inch non-stick frying pan or cast-iron pan over medium heat. Spread the oil over the surface of the pan and sauté the onion and garlic for about two minutes. Add the chopped spinach and sauté until the spinach is wilted. Add the rest of the vegetables and sauté another two minutes.
4. Reduce the heat to low. Pour the egg mixture over the vegetables. Using a heat-resistant spatula, gently scrape the bottom of the pan, moving the eggs and vegetables as you do for scrambled eggs. When the eggs begin to set, add the feta cheese and cover the pan with a lid. Continue cooking until the eggs are cooked through (about 5 to 7 minutes). Remove from stove and serve.