Hello my darlings, I seem to be having an arugula obsession, so today's meal is a version of yesterday's meal. See, I had corn, blue cheese and arugula left over, so tonight I made a corn and basil egg scramble with an arugula, strawberry, toasted almond, and blue cheese salad. It was difficult to take the photo because I wanted to eat it so bad.
This was crazy easy. All I did was zap the corn in the microwave to bring it to temperature- about 30 seconds. Then I slivered some basil and scrambled it with two eggs, salt and pepper.
Then I made the salad. I just used the leftover arugula, tossed some precut strawberries (I keep these in my fridge all season long. The kids love them)added some sliced toasted almonds I had in my pantry, threw on the blue cheese, and then I added some raspberry vinegar on top! Delish! You could use any vinegar, and a balsamic would be a wonderful substitute.
Total time: 10 minutes!
Tidak ada komentar:
Posting Komentar