Quickie Scrambled & Salsa

I hate waking up. The earlier I have to do it, the more I hate it. Therefore, my breakfasts have to be super quick and easy with little to no prep time. Scrambled eggs to the rescue!

The key here is to pre-make your salsa the night before. And be sure to make a large amount of it so that it will last you for a couple of days at least.

Salsa: Before

The salsa is easy:

  • Grab a handful of cilantro, a couple cloves of garlic, half an onion, a jalapeno and 3-4 tomatoes.
  • Chop everything up.
  • Mix.
  • Sprinkle with a wee bit of salt and some lime juice.

Salsa: After

For the Scrambled Salsa:

  • Spray a pan with some non-stick spray.
  • Add two eggs. Cook and scramble.
  • Add some chopped up spinach.
  • Cook until slightly wilted.
  • Add any seasoning you’d like (dried oregano, basil, paprika…).
  • Place eggs on a plate and scoop some of the salsa on top.
  • Eat!

Scrambled Salsa



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