“Crown” Eggs

Here’s a solution for a hearty breakfast or lunch: just top some leftover veggies with freshly-scrambled free-range/organic eggs. In this case, I used yesterday’s broccoli and today’s sliced grape tomatoes to form the base, then scrambled the eggs with a bit of olive oil and salt and pepper to “crown” the dish. Iron-rich broccoli + lycopene-rich tomatoes + omega-3s-rich organic eggs = a tasty and complete meal! (Basically, an omelette without the effort.) If you’d like more of a salad effect, drizzle with balsamic vinegar and sprinkle with a low-fat cheese such as Parmesan or mozzarella.

Tags: eggs, leftovers, lunch, scrambled, vegetables