Every Saturday my routine is to meet up with my friends and then we walk to the farmer’s market. Going to the farmer’s market makes me feel proud to be a part of a healthy, compassionate community that is wellness-conscious. I absolutely love prepping and eating the items I purchase from the market. I swear, it just tastes better and feels better in my body.
As summer is winding down, there is lots of end-of-season produce that fills me with one last taste of summer. For the past few weeks, I am obsessed with this egg scramble that I have been making featuring green peppers, jalapeño peppers, fresh basil, and spinach. Enjoy!
1 TBS olive oil
¼ Cup egg whites
½ Cup Green peppers, chopped
1 Slice Canadian bacon, chopped
1-2 Jalapeño peppers, sliced (optional)
1 Handful baby spinach
¼ Cup fresh basil, loosely chopped
1/8 Cup Swiss cheese, shredded
1. Heat olive oil in a skillet over medium-high heat. Add green peppers and Canadian bacon; sauté 3-5 minutes, until desired tenderness.
2. In a mixing bowl, beat together eggs and egg whites.
3. Add jalapeños, spinach, and basil to skillet. Sauté for 1 minute.
4. Add egg mixture to vegetables. Cook until eggs are set. Sprinkle with cheese. Serve immediately.