Make Breakfast the Best Part of Your Day Two Recipes

Today I have two great dishes to begin your day with. Herbed Chickpeas with Wilted Greens and a fried egg, and Scrambled eggs served alongside madras lentils and greens. Both dishes are healthy, packed full of protein and vitamins and guaranteed to keep you going for hours. Make the most of your day………Picture above is a view of Camelback mountain.

If you are starting this year off wanting to add more veggies and protein to your diet, these dishes will make a great start. The herbed chickpeas is a recipe I adapted from the Bon Appetite January 2016 magazine. Canned chickpeas are cooked over medium heat in olive oil until they have crisped up, about 12 to 15 minutes. The peas were removed from the skillet and set aside. Then fresh herbs and spinach was added, wilted down and then combined with the beans. I finished the dish by frying some eggs and served everything over a piece of multi grain toast. Delicious!

Now the scrambled eggs with madras lentils and greens was a spur of the moment dish and one I liked even better. I scrambled an egg, added to leftover “lentils”, (a recipe I am working on to get it just right, but still needs some work), and leftover greens. Simple as that. Make ahead the greens and other veggies to cut down valuable time in the mornings. Both dishes will keep . 

Herbed Chickpeas with Wilted Greens and a fried egg

Serves two to three

Ingredients:

1 can chickpeas (drained and rinsed)

3 tablespoons olive oil

2 garlic cloves (minced)

2 ½ cup fresh spinach

¼ cup fresh herbs (I used parsley, chives, basil)

Salt and pepper to taste

2 to 3 eggs 

To prepare:

In a small skillet add 2 tablespoons olive oil and then chickpeas cook until crispy and some have split open, add garlic cook 1 more minute, stirring constantly. Remove from skillet, set aside.

In the same skillet add 1 tablespoon of olive oil, then the spinach and herbs. Stir until wilted. Remove from skillet and add to bowl with peas.

Fry two to 3 eggs, serve over a slice of multi-grain bread toasted, with chickpeas and greens.

Scrambled Eggs with Madras Lentils and Greens

Serves two

Ingredients:

2 eggs scrambled
½ cup madras lentils (lentils and red beans in a creamy spiced up tomato sauce, still working on recipe)
2 cup fresh spinach

To prepare:

Heat up lentils and greens separately, scramble eggs.

Serve alongside one another, enjoy separately or mix together. Delicious with naan and flat breads.