On-the-Go Greens Scramble
Now a days it’s all about ease and convenience. I can definitely relate. This semester has been a total whirlwind of assignments, midterms, exams, and a little bit of fun too, making it difficult to find spare time to do anything for myself. One commitment that I have made and been fairly strict with is to properly fuel my body. When you’re constantly on the go it can be difficult to make good choices in terms of food and it becomes increasingly easy to forget to eat (a concept I never understood until I entered university). As students we are being constantly bombarded by information and somewhat unrealistic expectations, which are nearly impossible to retain or meet if we aren’t treating ourselves kindly. My friends and I have taken on the challenge of only grocery shopping once per month to cut down on cost. I know that may sounds a bit extreme, but I am here to report that it is entirely doable and quite cost-efficient. We have started to incorporate the St. Jacobs Farmers’ Market into our shopping routine, which makes for a fun outing on a Saturday morning. Two of the main things that we like to stock up on from the market are veggies and farm fresh eggs. There is something about opening a carton of eggs and being surprised by an assortment of multicoloured eggs that just cannot be beat by store bought eggs. I am a personal fan of the blue shelled eggs, they are so aesthetically pleasing to me. I also find that fresh eggs taste 100 times better than store bought eggs and the shells are significantly thicker too!
I used some of our best market finds in this recipe to create an easy, healthy, and delicious breakfast, lunch, or dinner for any busy schedule. This scramble is so delicious and can keep me going for hours on some of my busiest days. So let’s get cracking 😉
xx
Ashley
Ingredients
- 1 tablespoon avocado oil
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 4 large free-range eggs
- 1/2 teaspoon nutritional yeast
- sea salt + pepper
- 4 large lacinato kale leaves, stems removed then chopped
- 1 medium avocado
- a handfull of cilantro, roughly chopped
Instructions
- Heat the oil in a frying pan over medium heat. Sauté the garlic until it starts to brown, then add the chopped zucchini.
- Once the zucchini is beginning to brown crack the eggs directly into the pan and use a spatula to scramble them. Season with salt, pepper, and nutritional yeast. Add in the lacinato kale and continue to scramble.
- Once the eggs are done to your liking remove the pan from the heat and transfer the eggs to two plates. Top with sliced avocado and roughly chopped cilantro. Tamari is also delicious with this 🙂