Scrambled Salad

This scrambled salad was thrown together in a total of five minutes. I successfully managed to make a healthy brunch without making a dent in the jam-packed work day. Scrambled eggs [ 1 egg & 2 egg whites ] + arugula + chopped onions & celery + tomatoes + light cheese = absolutely unbelievable. And…best part? Attention college students, crazy busy moms, and/or certifiable workaholics: if you’re unable to access a stovetop, this breaky is microwave friendly too. Also, see below for the perfect breakfast accompaniment- a champagne flute filled with grapefruit & tangerine juice + sparkling water!

 

 

 

 

Scrambled Salad 

+ Serves one

 

1 egg

2 egg whites

1 handful of arugula

Chopped onions & celery

5 sliced cherry tomatoes

3 sprinkles of light cheese

[ Option: chilled glass with half grapefruit, half tangerine juice with three splashes of sparkling water ]

 

On low simmering heat, add onions and celery to a non-stick pan. Let sit for a couple of minutes. Scramble eggs and sliced cherry tomatoes. Add egg mix to onions and celery in pan. Add tomatoes. Right as the eggs are about done, mix in arugula and light cheese. Mix up. Place on a plate; salt and pepper to taste.

** Microwave option: Scramble eggs in a bowl. In that bowl, add all ingredients besides arugula and light cheese. Microwave for a minute to a minute and a half. Stop microwave and add arugula and cheese. Place back in microwave for forty to sixty seconds. Time may vary depending on your microwave. When done chop up concoction with a knife. Salt and pepper to taste.