In my house, we like breakfast foods for dinner sometimes. Pancakes are great in the evening. And this eggs and porridge hybrid that we call Scrambled Oatmeal is always a rib-sticking comfort food. It's simple and super fast to make, filling, and healthy. You can season it up to suit the individual palates involved, or keep it simple. We tend to eat it savoury, with sea salt and pepper, bouillion seasoning, or even sauteed onion, but maple syrup would work, instead, if you prefer your sweet. Or for breakfast.
ingredients:
3 eggs + enough milk to equal 2 cups
1 cup almond flour
1 cup oatmeal
3/4 tsp sea salt
black pepper
1 tbsp nutritional yeast (optional)
2 tbsp mesquite powder (optional)
directions:
1. beat the eggs and the milk together
2. add the seasonings
3. mix in the almond flour, then the oatmeal
4. for best results, allow the mixture to sit for at least 10 minutes (or up to 30 in the fridge) before cooking
5. cook as you would scrambled eggs (I use a cast iron skillet with a little coconut oil)
6. serve hot for dinner with sides of steamed broccoli and grape tomatoes
This quantity will more than fill 2 adults and a toddler.
We also make it without the almond flour, very successfully.
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