Pin Real Life: Veggie Scramble

There’s Pinterest, and then there’s real life. There are farm fresh eggs and vegetable gardens, and then there are potatoes sprouting limbs and eggs about to expire. So today’s brunch creation was a marriage of fantasy and reality.

Inspired by this lovely pin, I was thrown a curve ball when I pulled some scary looking potatoes out of the cupboard. My plan B was to pull some frozen veggies out of the freezer, and go from there.

-Swirl some olive oil in a pan over medium heat, add one chopped clove of garlic
-Pour 3/4 quarters of a bag of frozen veggies, and a handful of frozen breakfast sausages into the pan and cover
-Note: Cut the sausages into slices either before they go in the pan, or after they’ve thawed a bit, like I did (PS – I really like Applegate)
-Once the veggies and sausages are cooked through, crack 4 eggs over the top, cover, and reduce heat to medium-low
-Once egg whites are opaque, remove lid, turn off heat; optionally, sprinkle with shredded cheese, diced tomatoes, or salt and pepper as desired

Part Pinterest, part real life, and totally easy!

Making up for Lost Time

Last night David pointed out that our weekend lacked veggies. Pizza toppings don’t count? 🙂 So tonight I’m making up for lost time with roasted cauliflower and vegetarian minestrone.

The cauliflower is pretty tasty. I tossed the florets with olive oil, salt, and pepper and baked it at 425 degrees for about 15 minutes. A sprinkle of parmesan finished things off.

The soup mixture comes from my mother-in-law. Basically you sauté onions, add the mix plus water and a can of diced tomatoes. I love that it’s all natural and healthy, but offers the convenience of being stored in the pantry. Check out Sierra Soups.