Wow! It has been another hectic week. With the start of the new summer semester, I have been slowly adjusting to the regular routine again. However, having only one online course has proven to be a struggle when it comes to getting into the rhythm of things. I go to work more often and study less than usual. I continue to go on weekend adventures and exploring different hiking trails two to three times a week. No matter how my schedule looks like, I am still VERY, very busy!
1 Large White Potato (Or 2 White nugget potatoes)
With so many things to do every week and so less time, making breakfast can turn into a war zone in the kitchen. Fortunately, I discovered a fast and easy breakfast that will not only give me the energy I need for the day, but save me time in the process: Scrambled eggs style omelette and homemade hashbrowns. See below for the recipe!
Ingredients
2 Eggs
1 Cup of Spinach
1 Large White Potato (Or 2 White nugget potatoes)
Salt and Pepper, to taste
1/4 Onion, Sliced
1 Teaspoon of Milk
Olive Oil
~1 Teaspoon of finely chopped dill
1 Teaspoon of minced garlic
Instructions (Approximately 10 Minutes)
1. Dice Potatoes into small cubes and mix together salt, pepper, dill, and a drizzle of olive oil
2. Heat pan to medium heat and add potatoes, garlic, and onions. Cook until potatoes are golden brown and translucent
4. While the potatoes cook, beat eggs and add milk in a bowl. Add a pinch of salt and pepper and mix it into the mixture
3. Transfer potato to a plate and set aside. Leave any olive oil residue in the pan
4. Add spinach into the pan and add a bit of water. Close lid and let the spinach steam.
5. Add egg mixture and spread out spinach on the pan. Slowly bring the mixture towards the centre of the pan while it cooks.
6. Transfer the cooked egg to the plate and ENJOY!
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