cutting board eggs veggies

In only a few minutes of work, you can transform these raw materials into a healthy, hearty, satisfying dinner.

I love to feed people, but like you, don’t have time to fuss in the kitchen.  I got so many rave reviews about Dinner with a Friend (my March 2009 newsletter recipe) and pleas for more easy dinners to make in a flash.   So have fun with this meal.  Again, it’s nothing fancy, but is yummy, colorful and healthy too.

You can make good food fast.  You can have homemade on the table in 30 minutes.

“But eggs!” you cry.  My mom said eggs were good food.  And studies comparing the health of twins, one of whom came to this country, and one of whom stayed home in Ireland, Scotland or France show that only the US twin had high cholesterol.  The twin who stayed home ate plenty of eggs (and butter and cheese), but balanced those with whole grains, beans, greens and walking.  Mom also said that the richest source of lecithin, which helps lower cholesterol, is egg yolks.  So don’t throw those yolks away.

Can you use vegetables other than the ones I’ve listed?  Yes.  I’ve come to adore roasted beets.

2 smallish organic beets
2-3 Tbsp extra-virgin olive oil (EVOO)
2 small organic yellow summer squash 1/2 -1 tsp Spike seasoning
2 smallish organic potatoes 1 tsp black pepper
1 bunch organic spinach 1-2 Tbsp EVOO
2 smallish organic carrots  4 farm fresh eggs

Preheat oven to 450 degrees. Yes, 450 degrees!  While oven is heating, scrub beets, potatoes and carrots with a small vegetable scrub brush.  Don’t peel.  Cut ends off beets and carrots. Cut beets and potatoes in half and then in wedges.  Slice carrots on an angle (more interesting shape).  Place vegetables in a large baking pan (I use a round 14″ enamel paella pan).  Add EVOO and pepper.  Mix with hands.  Put pan in oven and bake for 20-30 minutes.  Potatoes will be golden brown and tender when pierced with a fork.

While vegetables are roasting, rinse squash and shake spinach under water.  Slice squash and put into a pot.  Chop spinach into bite-sized pieces and put on top of squash with 1 cup water.

Crack eggs into a little bowl.  Add Spike and olive oil.  With a fork, scramble everything together.  When vegetables are almost ready to come out of the oven, turn on flame under squash and spinach and steam for no more than three or four minutes.  Pour eggs into skillet on top of the stove and scramble until they are cooked.  I like my eggs on the moist side.  Don’t over-cook!  Dish out by dividing eggs onto two plates and spooning vegetables to one side, and roasted vegetables on other.  Colorful, yummy and fast!