The Vermont Cynic

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An off-campus quick fix made in just five minutes

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The fall semester is upon us and for many upperclassmen this will be their first year living somewhere other than the dorms.

Moving out of the dorms and into an apartment or house off-campus can be thrilling.

Finally, no more twin beds, shared rooms or hearing your neighbors through paper thin walls late at night.

And for many students, it’s an end to the meal plan.

Now that you can’t just walk into the dining hall and swipe your card, it’s up to you to feed yourself.

Although it may be tempting to stock up on ramen, beer and frozen dinners, your body deserves better.

So make it simple and try this egg dish perfect for breakfast, lunch or dinner.

 

Ingredients:

-1 tbsp olive oil (or coconut oil)

-Frozen vegetables (peas, carrots, broccoli, edamame, mushrooms, etc.)

-1 cup spinach or kale

-2 eggs

-Cheese (optional)

-Breakfast sausage (optional)

-Toast (optional)

 

DIRECTIONS:

-Heat oil in skillet on medium-high heat.

-Add vegetables to skillet, cooking until tender.

-Add spinach or kale and cook until wilted (it may look like a lot at first, but the greens will shrink a lot.)

-Crack 2 eggs into the skillet on top of the vegetables and cook the eggs fully for 3 to 5 minutes.

-Serve with cheese, toast and breakfast sausage.

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The University of Vermont's Independent Voice Since 1883
An off-campus quick fix made in just five minutes