Thursday, June 14, 2012

In my kitchen

Banana chocolate chip bread. 

Mushroom soup recipe.

The refrigerator pickles are ready to eat.

California scramble.

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.

California Scramble

2 eggs
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.


  1. i have been baking loads of banana bread too! i found a marbled vegan banana bread recipe that's incredible. if you're interested, i can send you the link.

  2. Oh, I'm sending this to my sister - a lover of California and all things vegetarian. She lives in Vienna now, so this post will make her smile.

    Happy seeing beautiful!

  3. Lauren--I would love that recipe! It sounds delicious :).

    Lydia--Vienna? That's fabulous! I hope your sister is enjoying herself :)


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