Banana chocolate chip bread.
Mushroom soup recipe.
The refrigerator pickles are ready to eat.
After recovering from being sick, I've been getting back into the swing of things around the house, which includes cooking and baking again. I didn't really cook anything for a week, but instead found whatever might sound good if I just heated it up or didn't eat at all. Leftover ice cream from Erik's birthday tended to be my food of choice.
But sometimes I still like an easy food, especially for breakfast. Here's an original recipe for a delicious, protein-dense morning bite to eat. Serve with a side of fruit for a well-rounded start to the day.
1/8 of an avocado, chopped
1/2 large tomato, chopped
1/8 cup feta, crumbled
Salt and pepper to taste
Heat greased skillet on medium heat. Add eggs and scramble in pan. When eggs are just about cooked so they still are a little liquidy, add avocado, tomato and feta. Mix in with the eggs and cook for 30 seconds - 1 minute longer, depending on how cooked you like your scrambled eggs to be. Add salt and pepper to taste.