Thursday, February 23, 2012
Scrambled Eggs with Sauteed Leek
3 large eggs
2 small leeks, sliced (about 2 cups)
1 tablespoon olive oil
Salsa (I used an artichoke-garlic salsa)
Preferred seasoning (I used Penzey's Sunny Paris salt-free blend)
1/2 avocado, mashed
1. Slice the leeks the long way. Separate the leaves and rinse under running water to make sure all dirt is removed. Slice across the grain in 1/4 inch slices.
2. Heat a non-stick skillet over med-high heat with 1 tablespoon olive oil. Add leek. Saute the leeks until they begin to brown.
3. Reduce heat to medium.
4. Scramble the eggs, pour over the leeks. Let the eggs cook until beginning to set, then scramble them until cooked to your desired level of hardness.
5. Top with 4 tablespoons salsa, and 1/2 mash avocado.
Sat fat: 8.1g
This is a fairly big breakfast. You can certainly make it smaller by using only two eggs, or just three egg whites. You can reduce the sodium load by using less salsa (or no salsa). But this is a meal that will keep me going all morning.
And it was delicious!