great egg/veggie recipe

sanura

here's a great recipe I found!

http://www.therecord.com/living/food/article/505131--toasted-almond-scramble-makes-a-perfect-meal-any-time-of-the-day

here, I've copied and pasted it, easier for you now

Toasted almond scramble makes a perfect meal any time of the day

Almond scramble This toasted almond scramble dish is a quick meal enjoyed for lunch or supper.
The Canadian Press
Rich in nutrients and deliciously satisfying, this dish uses simple ingredients to take breakfast to the next level. Makes an ideal weekend brunch or hearty meal for any time of day.

Toasted Almond Scramble

15 ml (1 tbsp) sliced almonds, toasted

1 whole egg

2 egg whites

15 ml (1 tbsp) canola oil

1 garlic clove, minced

150 ml (2/3 cup) sliced baby portobello mushrooms

250 ml (1 cup) baby spinach leaves

125 ml (1/2 cup) cherry tomatoes, halved

30 g (1 oz.) goat cheese, softened

Salt and pepper, to taste

1. In a dry non-stick skillet over low heat, lightly toast sliced almonds until golden brown. Set aside.

2. In a bowl, whisk egg and egg whites together. Season with salt and pepper and set aside.

3. In the same skillet over medium heat, heat oil and cook garlic until lightly browned, about 1 minute. Add mushrooms and spinach and cook until spinach has wilted, 2 to 3 minutes. Add tomatoes and cook, stirring, just 1 minute more.

4. Reduce heat and gently pour eggs into pan, but do not stir. Cook and gently push and lift eggs with a heatproof spatula while tilting the pan from one side to the other until eggs are just set.

5. Spread goat cheese onto egg mixture with toasted almonds. Slide scramble from the pan to a plate and serve. Makes 1 serving.

Nutritional information per serving (values have been rounded to nearest whole number): 374 calories; 8 g total fat (7 g saturated fat); 23 g protein; 11 g carbohydrates; 3 g fibre; 225 mg cholesterol; 318 mg sodium.

Source: California Almonds, almondboard.com.