Self-care Sunday Scramble

Always scrambling for new healthy breakfast ideas, my gut feeling said that this would be an excellent choice.  Made with good-for-you *kimchi and leftover vegetables topped over wilted spinach it was!

photo/recipe – d. king

Story at-a-glance
*Kimchi is a fermented blend of cabbage, chili peppers, garlic, scallions, and other spices often eaten with every meal in Korea.  Rich in vitamins A and C due to its fermentation process, it is also rich in beneficial gut-boosting lactobacilli bacteria. Kimchi has potent antioxidative and immune-stimulating activities along with anti-obesity effects and more more.  Basically it is a super healthy additive or mid afternoon snack on its own.  

As it turns out I was not so imaginative using kimchi in a scramble as I thought because there is a ton of recipes out there.

How-to:

First wilt a handful of spinach in butter.  Set aside.

In same frypan stir in chopped red pepper, broccoli, green onion + parsley.  Then add some kimchi (amount depending on how much you like – it’s a required taste but I actually love it). I also added some freshly grated carrot (optional).

In another small bowl beat with a fork two free-range eggs.  When vegetables are tender, add the eggs and mix together. Top over spinach.

Notes: for sides instead of making homefried potatoes I steamed yams then mashed with a little (grass fed) butter, sliced avocado with sesame seeds and baked beans.

woodbrine3Do you like kimchi?

 

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