This Easter is extra special for me because it’s the first Easter that my son will be remotely interested in hunting for eggs! I’m excited to watch him waddle around the house finding treats and treasures (well, at least for the 30 seconds that his attention span will allow).
He’s already managed to devour 2 mini Easter eggs (with a bit of coloured tin too), and he’s become accustomed to watching Mommy indulge on chocolate daily, so he’s no stranger to the goodness that Easter brings.
Enough about chocolate. Unless of course, you’re a chocolate fiend like me and want to learn more about how to enjoy it ‘mindfully’ this weekend…
If you are, check out this AWESOME online magazine and blog that I’m writing for called the Yummy Mummy Club! Here it is: “Indulging Mindfully This Easter” if you’re interested.
I know that you are busy getting ready for a family-filled Holiday weekend, so I will leave you with a delicious egg recipe that I will be making this Sunday for brunch.
Eggs are known as one of natures most perfect foods. They are an excellent source of protein, iron, many essential Vitamins and Minerals and Lutein which is important for good vision. These low- calorie, nutrition-packed wonders are versatile too!
- 2-3 Tbsp. canola or olive oil
- 4 tomatoes, diced
- 3 large bell peppers, seeded and chopped
- 3 scallions or green onions, finely chopped
- 4 mushrooms, sliced
- 2 tsp. crushed red pepper flakes (optional)
- 8 eggs, beaten
- 4-5 ounces crumbled Feta cheese
- 1/2 tsp. seasalt
- 1/4 tsp. ground black pepper
- 3 Tbsp. chopped fresh parsley or cilantro
- Olives, for garnish (optional)
- 6 whole grain pitas, English Muffins or whole wheat wraps, for serving (I’m going to serve hot crossed buns instead because it wouldn’t be Easter without them in my house!)
Total time: 35-40 minutes
– In a medium skillet, heat oil over medium-high heat. Add scallions and cook until soft, about 2 minutes. Add peppers and mushrooms; continue cooking 5 minutes. Add tomatoes and red pepper flakes and sauté until the liquid from the tomato starts to evaporate.
– Add the eggs and cheese, and scramble, stirring constantly, until eggs are fully cooked and coat the vegetables. Season with salt and pepper, adding more to taste. Remove from heat and stir in parsley or cilantro. Serve with green olives (if using) and whole grain pitas on the side.
Enjoy and Happy Easter Weekend!
Recipe Adapted from: http://www.oprah.com/food/Turkish-Scrambled-Eggs-Recipe
Photo credit: Sprengben