It’s so easy to make a nutritious breakfast from leftovers. In fact, according to most (if not all) naturopaths, leftovers are the best thing to eat for breakfast. The idea of eating sugary processed cereal that we have bought into is a fallacy. I think about the many cultures that eat breakfast (which means to break the fast) in such a different way to the quick, processed garbage that is heavily marketed to us. Take my husband, Philip, for example. As most of you know, Philip is Korean, and breakfast for him is a good occasion, and it is usually made up of a combination of meals that have been served throughout the week. A Rich soup made from bone or fish stock, fish, meat, seaweed. To be honest, when we go to Korea, we are all in food heaven and breakfast is one of the yummiest of meals. My mother and father-in-law have always graciously pulled out the toaster and made toast, peanut butter and jam available but to their joy and surprise our kids gobble up the savoury offer.
Why am I going down this path today? Well, this morning I pulled together a tasty sensation using ingredients left over from last night. Of course, the eggs weren’t part of the leftover equation, but almost everything else was. This dish is perfect for a quick weekend breakfast for the kids and is equally good enough to dazzle weekend guests with a beautiful brunch. Or, because it comes together so quickly, it’s perfect for that weekday morning dash.
In the picture above I used mushroom stems. Last night I cooked mushrooms but only used the caps, so I kept the stems, chopped them up today and used them in the scramble. I had some tomatoes and spinach that needed to be used, and the red splash is a thick capsicum soup I have in the fridge that I warmed up. It added depth and just the flavour needed to lift this dish. Seriously yum and all from things I pulled together from the refrigerator.
Prep Time: 5 mins
Cook Time: 5 mins
Note: This recipe is based on a two people serving so double and triple as needed.
- 2 Tablespoons cooking fat (I use ghee)
- 1/2 chopped onion
- This is where it gets fun, and you can use whatever you have left over. Consider bell peppers, tomatoes, mushrooms, broccoli, broccolini, sweet potato; the list is endless.
- 1 cup spinach, kale, mustard greens (again, whatever is available)
- Six large eggs, beaten
- One avocado, sliced lengthwise
- Salt & Pepper to taste and if you want to spice it up add some chilli or chilli flakes or for another variation add basil leaves.
- Heat a large pan over medium-low heat. Add the Ghee or cooking fat, when the oil is hot add your onions, mushrooms, peppers and whatever else and cook until the onion is translucent.
- Stir in greens and cook until they begin to wilt and then add the eggs and cook, stirring frequently and scraping the bottom of the pan until the eggs are scrambled and fluffy.
I hope this helps, and it proves to be a healthy option in your home.