Fast Fix

It's always a challenge coming home late after a long day of work, feeling ravenous and slightly crabby, with no leftovers and no inspiration for dinner -- finding a combination of ingredients with your fridge contents can either yield a delicious discovery or be a total bust. Tonight, the fridge greeted me with a host of ingredients that spurred my ingenuity -- I decided to put a twist on the egg & veggie scramble that often typifies my quick home-alone meals. I entered the meal knowing that eggs would be the protein component because of their speedy cook time, but was inspired to try something different when I saw the tofu that was tucked away in the fridge. I joined egg whites and tofu in a marriage of white, pairing them with another power couple: kale and spinach. I added grape tomatoes to make the dish less two-toned and incorporated a hefty dose of thyme and crumbled feta, hoping that the flavors would somehow work. It was actually even better than I expected; the tofu gave extra density to the egg base and the kale provided a sturdy leafy component. The thyme was the perfect herb to round out the dish, while the tangy feta and juicy tomatoes provided sporadic bursts of flavor. It's by no means fancy, but when you need something quick whether it be breakfast, lunch or dinner, this combo hits the spot.


[Serves 1 hungry person]
2 tsp minced garlic
1-2 cups kale
1+ cup spinach
1/2 cup diced soft tofu
2 egg whites
1/3 cup grape tomatoes, halved
1 Tbsp thyme
1 Tbsp crumbled feta, as garnish

1. Saute kale and spinach in medium skillet with garlic until wilted.
2. Push greens to one side of the pan and add egg whites to empty side. Let eggs set briefly before scrambling with kale and spinach. Add tofu and combine with greens and egg. Cover for several minutes until eggs are cooked and tofu is heated through.
3. Add grape tomatoes and a few additional minutes until warmed through.
4. Mix in thyme and gentle fold in crumbled feta before serving.

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