Multigrain Egg and Veggie Scramble


When the mercury in the thermometer starts going lower in the fall, I’m rarely in the mood for a cold breakfast. Any new ideas I can come up with for warm, hearty breakfasts are welcome.

Here’s my latest. On a recent trip to Trader Joe’s, in addition to learning that my beloved soy chorizo is back, I picked up a couple packages of Multigrain Blend With Vegetables. It doesn’t get much more hearty than a blend of barley, spelt, and rice accompanied by peas, carrots, and corn.

Here’s what I did to round out this side dish into a proper meal.

140 grams Trader Joe’s Multigrain Blend With Vegetables, thawed
1/2 cup Egg Beaters, or 1-2 egg whites or real eggs
Your favorite raw veggies, chopped and/or diced (I went with onion, spinach, tomatoes and mushrooms)
Your favorite seasoning to taste (I chose Cajun seasoning)

Heat a nonstick skillet and spray with cooking spray. Mix together the multigrain blend and the vegetables and sprinkle your seasoning on top; sautee until the vegetables are softened or translucent.

Add the eggs on top of the grain and vegetable mixture. Let the eggs heat through and set, then scramble until the eggs are cooked through and mixed thoroughly into the grains and vegetables. Enjoy!

Cooking music: Confess, by Twin Shadow. I’ve left the 70s behind for something that only sounds like the 80s. In fact, Twin Shadow’s second album is just a few years old. My preferred track to be pon di replay (C) Rihanna is “Five Seconds.”