Veggies On Eggs

I looked at the clock. It was 5:30 p.m., and I knew I didn’t have time to fix the dinner I had planned. I hadn’t even thawed the meat.  I did bake a loaf of gluten-free sorghum bread earlier in the day, but I needed something to go with it. I put on my creative thinking cap, pulled some odds and ends vegetables out of the frig and came up with this:  veggies on eggs.

That’s right. Veggies on eggs. Here are a few comments that came from the family:

  • Oh, that will make a nice picture.
  • I never would have thought of serving asparagus with eggs, but it’s good.
  • Scrambled eggs go well with anything.
  • This is good.

The Recipe:
I chopped up and sautéed in butter: asparagus, orange pepper, leeks, and green onions.

I set the veggies aside and scrambled the eggs in the same skillet. I made two eggs per person and added seasoned salt.

I then spread the eggs out on a platter and topped them with the veggies. I served it with the fresh bread which everyone loves.

There was one more comment that came from the table as I finished off a few stray veggies, “Mom just took a leek.” Sigh. Smile. Life with four guys. You gotta laugh.

(another variation of the recipe)

For more great recipes, visit  Slightly Indulgent Tuesday, $5 Dinner Challenge, and Ultimate Recipe Swap.



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Comments

  1. Heather @CeliacFamily says

    Great idea. Quick, easy, cheap and uses up the food in the frig. Don’t know if my little ones would eat it, but I’ll have to try it one night. Thanks. Loved the comments from the family. :)

  2. Amy @ Simply Sugar and Gluten Free says

    Yum! I love veggies and eggs. And, quick dinners are always a bonus in my book. Thanks for linking to Slightly Indulgent Tuesdays! BTW – love your new profile pic!

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