Breakfast for dinner

Tonight I got home and wanted to eat anything BUT the delicious roasted root vegetable stew I made two nights ago (recipe forthcoming), so instead I made some breakfast for dinner– always a good thing! I paired cheesy, garlicky scrambled eggs with some leftover mashed sweet potatoes and a honeycrisp apple for a filling pre-yoga class meal.

Scrambled eggs with gorgonzola

Looks like vomit, tastes like heaven…

Scrambled Eggs with Gorgonzola

Ingredients

  • Extra-virgin olive oil, or your choice of pan-greaser
  • 2 large eggs — I like brown, omega-3 fortified eggs, but that’s just me
  • 2 tbsp gorgonzola cheese — although I probably used more…
  • Splash of skim milk (optional)…wow, I was really giving the finger to my lactose-intolerant side tonight.
  • Garlic powder, black pepper, and sea salt to taste

Directions

  1. Heat oil in pan.
  2. Whisk eggs in a bowl, then add milk (if desired) and seasonings.
  3. Add eggs to hot pan; stir/flip/scramble with spatula so you don’t end up with a weird omelette thing.
  4. When eggs are nearly cooked, add gorgonzola.
  5. When gorgonzola is nice and melty, remove from heat.
  6. NOM NOM NOM
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