Eggs as the feature

The last few posts have had more elaborate (for me) meals, so I figured I’d throw a few of my stand by quickies your way.  I don’t usually take photos of the boring repetitive meals because they’re not that exciting.  But I don’t cook fun things all the time and it’s only fair to show my lame side (lest you think I’m super homemaker hippie). 

Eggs.  The cheap protein that can be the star of any meal in a minute. 


Basic Veggie Egg Fried Rice [vegetarian, gluten free, FODMAPs friendly]


  • 2 tbsp garlic infused olive oil (or 2 tbsp sesame oil + 1 tsp minced garlic for the non FODMAPs people)
  • 3 cups cooked rice (I used wild rice but any rice will do, the older it is the better)
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 5 eggs
  • 2-3 tbsp tamari
  • [optional garnish] 6 green onions/scallions, sliced (green parts only for FODMAPs people)


Heat a large pan, add oil, then add rice.  Toss it and let it snap crackle and pop so it really gets crispy.

Turn down heat to medium and add veggies.

Once veggies have mostly thawed, crack in the eggs.

Scramble them into the mix.  Once fully cooked add the tamari and stir throughout.

Finally top with the chopped onions/scallions.


Any veggies will work, carrots, broccoli, bell peppers, edamame, etc.  Get creative!  Likewise, any grain can replace rice, like quinoa, farro, couscous, etc.

For a vegan option, try tofu or tempeh instead of eggs.


As long as you’ve made the grain in advance, this meal comes together in minutes.


Look how huge Cascadian Farms’ frozen peas are!  Normally organic produce isn’t so massive.  I like.


Action shot before the eggs are cooked.


And voila!

The next one is just as simple.


Hummus and Avocado Loaded Baked Potato [vegetarian, gluten free]


  • 1 baked potato
  • hummus
  • avocado
  • hard or soft boiled egg


To bake the potato: scrub and poke with holes, coat in olive oil and salt, bake for 60 minutes at 425 degrees F (or skip the last step and microwave for ~8 minutes, flipping once halfway).

To hard or soft boil the egg: Boil water and then place eggs in the boiling water for 5-8 minutes.  5 minutes will be soft boiled, 8 minutes will be hard boiled.  Afterwards run cold water over them and refrigerate.

To assemble: Cut the potato down the middle and load everything on!


Other delicious topping ideas include salsa, plain greek yogurt, grilled mushrooms and onions, and fresh chives.

But there’s nothing wrong with hummus and avo and eggs.


Eggs are amazingly versatile.  If our house were zoned appropriately, I’d get a coop up in the yard right now. 

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Comments (13)

  1. Lee

    I eat an egg sandwich pretty much every single morning and never get sick of it. I love eggs.

  2. Lori

    I call them googeys. Yummy googey eggs 🙂


  3. Sarah

    Yummy eggs. They really are the best, most versatile little things, aren’t they? Random question… Have you made your own sprouted hummus? I want to try, but I’m scared. I love getting it at the store, but it’s so expensive! Or do you consider sprouted hummus blasphemous since you love regular hummus so much? If you have written about this before and I missed it, I apologize. Also, thanks for taking the time to give me the run down on the cloth diaper situation. I know this is a food blog so I appreciate you going out of your way to satisfy my curiosity. Another random comment… that sesame kale macro bowl turned out great! The sauce and sauerkraut were wonderful. Finally, after seeing it in your posts so much I went to TJ’s specifically to buy some TJs Balsamic Glaze. I’m excited to try it on my salad today.

  4. Lacey

    I took dinner leftovers (sweet potato with corn/black bean/salsa/daiya topping) and slapped two fried eggs on it for breakfast today – delicious!!!

  5. Megan

    Hi Elise!

    Random question–I soaked about a cup of raw cashews and then blended them up into a nut butter paste. They don’t have much taste and I don’t know what to do with them. Any suggestions?

    Thanks so much!!!

  6. Elise (Post author)

    first off, i live and die by this sauce:

    but simply adding tamari/braggs/coconut aminos and some smoked paprika will make for an awesome sauce of dip (depending on how thick it is).

    for a sweeter route, add vanilla extract and a pinch of salt and use on pancakes/waffles/toast.

  7. Elise (Post author)

    ive never made my own sprouted hummus…i dont have the best luck w sprouting actually. i tried quinoa a few times and it never really did it for me. i do love sprouted hummus though. ive just only ever bought it from the store. im lame, i should probably give it a try.

    glad you liked the kale macro bowl!

  8. Elise (Post author)

    haha. i like it lori 🙂

  9. Nicole @ FruitnFitness

    This sounds perfect! I love simple recipes and wild rice is one of my favorite quick meals!

  10. Hannah @ CleanEatingVeggieGirl

    I LOVE vegetarian fried rice or quinoa, and I am a huge fan of putting dippy eggs on baked sweet potatoes!

  11. BroccoliHut

    I’m on a major egg kick these days too. I love the idea of adding them to baked potatoes. YUM.
    I had a friend in grad school who had chickens at home, so she’d bring me fresh eggs now and then. They taste so amazing–it made me want to get chickens of my own some day.

  12. sarah

    Made the fried rice tonight and subbed tofu for the eggs and it came out really good! Love your blog!

  13. Elise (Post author)


Comments are closed.