I started the morning out by taking a barre class alongside a lovely friend named Katie. We then headed to Aldi to shop for ingredients for a day of cooking, dancing to Christmas music, and eating a tasty fiesta egg skillet brunch.
Pinterest has a plethora of brunch options. However, if you just search “brunch,” delicious-looking but likely unhealthy images of french toast, dense muffins, and cheesy eggs pop up. When I searched “healthy brunch,” the results were a bit more promising health wise.
I saw this picture, and fell in love. I wanted it. Then. Right then. So I checked the recipe out, but like always, I tweaked it.
(Photo Source: Southwest Baked Eggs)
Taylor‘s is a baked dish. Ours is for the stove top. We served it over raw baby spinach with salsa, hummus, half a slice avocado, and garlic couscous on the side.
- 1 chopped green bell pepper
- a handful of chopped mushrooms
- 3 chopped roma tomatoes
- 1/4 chopped onion
- 2 tsp chopped garlic
- 1 tbsp lemon juice
- 1 can rinsed black beans
- 1/2 can rinsed chick peas
- 2/3 cup egg whites
- 1/2 cup corn
- 1 tsp cumin
- ground black pepper
- romano cheese on top (optional)
- coconut oil
- heat pan with coconut oil
- saute all ingredients with spices
- add egg whites last and lower heat
Prep & Cook Time: 20 minutes
We finished this fun brunch time with chocolatey trail mix treat.