By Irene Hayton
Instead of serving these scrambled eggs on toast, cooked brown rice is added to the mix, providing a nutritious, gluten-free alternative to bread. The feta cheese is optional but it adds a lot of flavor, so add it if you can or substitute another type of cheese or goat‘s cheese if you‘re sensitive to dairy. Feel free to add any of your favorite herbs, and/or add a bit of diced onion, minced green onion, diced bell peppers, etc. This can be eaten for breakfast, lunch, or a light dinner and can be reheated in a saucepan with a bit of coconut oil or water over low heat.
- 2 teaspoons (10 ml) coconut oil or butter
- 1 cup (250 ml) chopped mushrooms (3 to 4 medium)
- 1 clove garlic, minced or crushed
- fresh or dried herbs of your choice, to taste (optional)
- 2 cups (500 ml) packed fresh spinach
- ½ cup (125 ml) cooked brown rice or brown basmati rice
- 2 egg whites
- 2 tablespoons (30 ml) crumbled feta cheese (optional)
- unprocessed sea salt
- cayenne pepper (optional)
In a small skillet over medium heat, melt 1 teaspoon of the coconut oil. Add the mushrooms and sauté until softened, stirring occasionally and adding a small amount of water if necessary to prevent sticking, about 5 minutes. Add the garlic and herbs, if using, and sauté for 1 minute more.
Rinse the spinach, shake off the excess water (but do not dry it) and add it to the skillet. Cover and cook for 2 minutes or until the spinach is wilted. Add the remaining coconut oil and the rice and stir well. Turn the heat down to medium-low, then add the egg whites and cook, stirring occasionally, until the eggs are done, about 3 to 4 minutes. Stir in the feta cheese and heat briefly until cheese melts, about 1 minute. Season to taste with sea salt and cayenne, if using. Makes 1 serving.
Variation: Spinach, Mushrooms, and Brown Rice with Poached Egg(s)
Prepare the recipe the same as the above but without adding the egg whites. Place the mixture on a plate and top with one or two poached eggs.