A blog by ordinary people about living an extraordinary life
I am a big fan of adding as much color to your dinner plate as possible. If you are eating too much brown or white, then you are probably eating too many carbs. Add some green to make sure you get your leafy vegetables. Add some red and yellows to get your tomatoes and peppers. Even toss in some purple from some potatoes! That is a complete meal.
This recipe comes from our Quick Cook Vegetarian cookbook. It can be put together in less than 30 minutes and is great for dinner as well as lunch the next day.
Bring a pot of water to boil, salt and cook the potatoes for about 10 minutes, until fork tender. Allow to cool and then dice.
In a cast iron skillet, over medium heat, cook the onion for about 6 minutes. Add the garlic and cook for another 2 minutes.
Add the potatoes and red peppers. Season with salt and pepper. Cook for 3-4 minutes.
Add the spinach, cover and steam for 5 minutes until spinach wilts down.
Add in the eggs and toss to mix together. Cook for 8-10 minutes. Cover with shaved Pecorino Romano cheese and place under the broiler for 5 minutes. Serve topped with sliced avocado.