Recipe: Scrambled Eggs with Parmesan and Arugula (Gluten-Free + Vegetarian)

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Gooood morning! This recipe is one I break out when I’m trying to lure my carnivorous SO from the greasy bodega breakfast sandwich down the street. It’s less taxing on the wallet and body.

Ingredients

1 T organic Earth Balance
1/4 yellow onion, diced
1 garlic clove, minced
2 eggs, beaten
sea salt to taste
fresh ground pepper to taste
2 T fresh parmesan, grated
1/4 avocado, cubed
large handful of arugula
optional: toast, small bowl of organic fruit

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  1. Melt Earth Balance in pan over medium heat. Add onion and garlic and stir occasionally with a spatula for 1-2 minutes.
  2. Turn heat down to medium-low. Stir in eggs, sea salt, and pepper.
  3. When the eggs are almost cooked, add in the parmesan, arugula, and avocado. Stir until eggs are cooked and arugula is just wilted.

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Serves one.

Recipe adapted from It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow.

Related on Bummed Out Baker:
Recipe: Eggs Benedict (Vegan)
Recipe: Magic Tofu Quiche
Recipe: Avocado Strawberry Caprese Salad (Gluten-Free + Vegan)



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One thought on “Recipe: Scrambled Eggs with Parmesan and Arugula (Gluten-Free + Vegetarian)

  1. Bae! Did I ever tell you about that one time I met GP??? Miss you, love you, bye!

    On Mon, May 28, 2018 at 9:07 AM, Bailey Powell Aldrich wrote:

    > Bailey Powell Aldrich posted: ” Gooood morning! This recipe is one I break > out when I’m trying to lure my carnivorous SO from the greasy bodega > breakfast sandwich down the street. It’s less taxing on the wallet and > body. Ingredients 1 T organic Earth Balance 1/4 yellow onion, dice” >

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