I almost didn’t share lunch with my husband. The salad was THAT GOOD. However, I came to my senses and offered my husband some lunch (after eating 2 big bowls myself). Yesterday was a ridiculous food day for me. I’ve gotten to the point in my pregnancy where I am constantly hungry. I ended up eating a lot more than what I am sharing today….it took me eating from 9am until almost 3pm consistently before I was full!
1/4 chopped red onion
1/4 chopped green pepper
4 mushrooms, chopped
1 handful of spinach, stems removed
salt, pepper, and garlic pepper to taste
1/4 cup of “pizza mix” cheese
1. In a mixing bowl, crack and scramble all 6 eggs.
2. Add the veggies, cheese, and spices. Mix together well.
3. Spoon into a muffin pan. Fill about 2/3 of the way full (I filled them more, and oh boy did it make a mess in the oven!).
4. Bake for 20 minutes at 350 degrees. If you plan to freeze or refrigerate these, I’d suggest cooking them a little less, to keep them from getting tough when reheated.
These were a fun treat. Not sure if they are my favorite thing even –though the husband and his friend loved them. I think the fun will be in the experimentation–mixing ingredients and cheeses. I think they’d be great for busy parents to make and freeze for quick and easy breakfasts for kids.
Eggs ~ $1.40
Onion ~ $.30
Green pepper ~ $.30
Mushrooms ~ $. 40
Spinach ~ $.50
Cheese ~ $.50
Total ~ $3.40
For lunch, I wanted to use some snap peas that were on the verge of being no good. I found a recipe for inspiration on allrecipes, but I modified it to fit our tastes, as well as what was in our fridge! It was so yummy. The original recipe called for mayo, and I am not a fan of mayo. I used plain yogurt instead, and I made an amazing discovery….yogurt + spices = healthy “ranch” dressing!!! It was lick-the-bowl delicious.
5 oz snap peas
1 cup of cherry tomatoes, halved
1/2 yellow pepper, diced
1/2 cup of grated carrots
1/4 cup of diced red onion
1/3 cup of plain yogurt
1/2 teaspoon dried oregano
2 teaspoons of dried rosemary
Salt & pepper to taste
1. Lightly steam the snap peas, for about 2 minutes. Slice in 1/2.
2. Add all the ingredients to a serving bowl. Mix well. Refrigerate for 1 hour. Serve cold.
So delicious. I will definitely make this again.
Snap peas ~ $1.00
Cherry tomatoes ~ $1.00
Yellow pepper ~ $.50
Carrots ~ $.50
Red onion ~ $.30
Plain yogurt ~ $.30
Total ~ $3.60