Mostly what I remember about meals when I was young is my parents' saying: "Children in (insert an impoverished nation of your choice) are starving, so clean up your plate and don't let this food go to waste." I'm convinced that sitting for hours trying to finish food that I could barely stuff into my mouth because I was so full is a big part of why I struggle with weight issues.
I didn't raise my kids that way. I let them leave food at the table and on their plate. I wanted them to understand how to feed their bodies appropriately and be healthy. However, when you have dancer/athletes like I do, you never know when they are going to eat a super huge meal or a very tiny meal. So I always have leftovers - lots of leftovers. What do I do with them?
I make soups, casseroles, savory pies and eggs. I make lots of left over egg dishes. This is one of my favorites. I combine my love of roasting vegetables with a simple steamed egg and a bit of cheese. And while I'm at it, I imagine I'm helping to not waste food for starving children somewhere. Oh, and let's all give to Action Against Hunger
while we are at it.
| | Ingredients
- 1-1/2 Cups Roasted Vegetables
- 2 Eggs
- 2 Tbl Shredded Cheese
- Olive Oil
- 1/8 Cup Water
- Drizzle olive oil into a pan that has been heated to medium high.
- Add the roasted vegetables and cook for about 1-2 minutes.
- Crack two eggs directly on top of the vegetables.
- Cook another 2 minutes. Lower heat to medium to medium low.
- Add water to pan and cover until eggs are steamed done and whites are set. About 2 minutes.
- Sprinkle with cheese and cover until melted. About 30 seconds. Season with black pepper.
- If you want a crunchier bottom on your vegetables, keep the lid off after adding the cheese so the water evaporates and a crust forms on the bottom.
This makes one hardy serving or two smaller servings. Nutrition
Large hardy serving is about 300 calories.
Smaller half size serving is about 150 calories.