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Chelsea Murray

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Loaded Veggie Scramble

Loaded Veggie Scramble

With half an onion, half a zucchini, some broccoli, kale and two eggs in the fridge, I whipped together this veggie scramble after my barre class on Saturday morning. My cooking style very much takes after my Mom, who is known for making her best dishes "winging it" a bit and I love the sense of victory I get knowing I didn't let leftover veggies in the fridge go to waste. 

BONUS: With some protein and all of those veggies, I was full all day!

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INGREDIENTS

2 Eggs

Any veggies in your fridge (I used a yellow onion, zucchini, broccoli and kale)

1T E.V.O.O.

1/2t Garlic Powder 

Goat Cheese 

Salt / Pepper (to taste)

INSTRUCTIONS

  1. SUPER EASY. Finely chop your veggies, heat E.V.O.O. over medium and sauté until lightly browned. I added kale about mid way through. Meanwhile, whisk your eggs in a bowl with salt, pepper and garlic powder. 
  2. Add whisked eggs, stirring occasionally until cooked to your liking.
  3. Sprinkle with goat cheese and serve on your favorite toast, like ezekiel.
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