When my Mom and her friend were here last week we finally visited a restaurant that has long been on our restaurant list. Eating in LA on the weekends can be interesting. After about 11am on Saturdays and Sundays, the majority of restaurants are packed, and a lot of them even have lines out the door or crowds waiting to get in.

We visited The Griddle at 10am on a Friday and I think we were sat at the last available table. (On the weekends it is essentially impossible). We eyed up everyone else’s plates as we walked back to our table, it is the type of place that will eventually be on Diners, Drive-Ins and Dives. It’s got the craziest pancake concoctions (red velvet, coconut & chocolate filled pancakes, espresso & chocolate chip, etc.), ridiculous french toasts and a long list of egg omelets, scrambles and benedicts. As good as the pancakes and french toast sounded, I always go for eggs. (I also knew that I could have bites of the sweet stuff) I decided on the “Some like it HOT” Scramble and it was delicious! Spicy, but just the way I like it!

I needed it in my life again, and stat. So I rounded up the ingredients and gave it a go. The result was a delicious and perfectly spicy scramble. If you don’t like the heat, leave out the jalapeño and hot sauce.

Spicy Egg Scramble

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 5-10 minutes

 

Ingredients (2 servings)

  • 1/2 green pepper, chopped
  • 1/2 jalapeno pepper, chopped
  • 1/4 onion, chopped
  • 1 chicken sausage, sliced in half lengthwise and then thinly sliced
  • 3 eggs
  • salt & pepper
  • 2 Tbsp sour cream
  • 1-2 tsp hot sauce (like Cholula)
  • garnish: avocado slices, pico de gallo, green onions.

Instructions

Heat pan over medium-high heat.

Spray with cooking spray or coat with butter.

Add green pepper, jalapeno, onion and chicken sausage to pan, stirring occasionally.

Cook for about 3-5 minutes, until lightly browned.

Meanwhile, whisk eggs together in bowl and season with salt and pepper.

Combine sour cream and hot sauce in small bowl.

Lower heat and add eggs to pan, scraping bottom of pan until eggs have set.

Stir in sour cream mixture and serve immediately.

Top with green onions, avocado, pico de gallo if desired.

Powered by Recipage
Share it!

categories: breakfast, chicken, eggs, fats, gluten-free, protein, whole foods10 comments

I can’t give up avocados.

Not just yet. Last week my life changed with a simple little sandwich of whole grain bread + avocado + parmesan – broiled and topped with a fried egg. Thanks to reader Kelli for the suggestion – it is a combination worth trying!

But as much as I loved that sandwich, I needed something new and I had been wanting to combine basil + avocados for quite some time now. Originally I set out to make a avocado inspired pesto, but the feta cheese in the refrigerator caught my eye and I decided that it would be the perfect addition to the spread.

It turned out to be a very tasty addition.

The spread is delicious and so very versatile – it was delicious eaten with crackers and veggies and was just as scrumptious on a burger, I imagine the same would be the case on a sandwich.

Basil & Feta Avocado Spread

by Emily Dingmann

Prep Time: 10 minutes

 

Ingredients (2 cups)

  • 1 avocado
  • 1/2 cup chopped basil
  • 1/2 cup crumbled feta
  • 2 green onions, chopped
  • salt & pepper

Instructions

Smash avocado.

Stir in basil, feta and onions.

Season with salt & pepper.

Serve with crackers, veggies, on a sandwich or as a burger topping.

Powered by Recipage
Share it!

categories: appetizers, fats, fiber, gluten-free, herbs, lunch, vegetables, whole foods13 comments