So Saturday is usually market day, when I take stock of what’s in the fridge and pantry and write out my menu for the coming week. It also tends to include some manner of “use up all the leftovers” breakfast.
This week, I had the bulbous end of a butternut squash (the solid top end is destined for my spiraliser), some spinach, a few dried shitake mushrooms, parma ham and of course, eggs. I know just what to do with it, a high protein, low carb and utterly delicious scramble!
Market Day Breakfast Scramble
Serves 2, approximately 460 calories per serving
Cooking time: 20 minutes, including preparation
You will need:
- 1/2 a butternut squash
- 4 slices parma ham, sliced
- handful of shitake mushrooms, sliced
- double handful of fresh spinach
- 6 large free range, organic eggs
- teaspoon of milk
- pinch of cumin, paprika and cayenne
- pinch of fresh parsley, chives and oregano, chopped
- salt and pepper
Peel, de-seed and chop the butternut squash into approximately 1/2 inch cubes. Splash a tablespoon of organic rapeseed oil into a pan (or use oil and butter, hey, it IS a Saturday!). When heated drop the butternut squash cubes into the pan with about 2 tablespoons of water and dust with the cumin. Stir again and let saute, stirring every couple of minutes so it cooks evenly.
While the squash is cooking, crack your eggs into a bowl with the milk, salt and pepper and whip with a fork.
After the squash has been cooking for about 8 minutes, add the mushrooms and parma. At this time also add the eggs to a second pan, throw in a pinch of paprika and cayenne and scramble.
The squash will only need to cook for about 12 to 15 minutes, so by the time the eggs have been scrambled the squash will very likely be ready. Add the scrambled eggs, spinach and herbs to the pan with the cooked squash and mix together. When the spinach has wilted (about 1-2 minutes) remove from the heat and serve.
You can of course use less or smaller eggs to cut down on the calorie count, or if you’re feeling really indulgent crumble some feta cheese over the top of your plate just before serving.