Let’s Talk About Food, Baby! {over a Greek Breakfast Skillet}

WIBW with Cara HarbstreetFood. You can’t live with it, you can’t live without it! Sometimes we think of food as something we simply purchase, prepare, and consume. But we forget that the meal on our plate is there because of a complex intertwining of relationships. From seed companies and fertilizers to farmers and ranchers to producers and processors to packagers and grocers. And more importantly, each bite at the end of that fork forms a relationship with your body! Whether it’s comfort food after a long day, an energetic bite to fuel a workout, or simply something your kids will actually like- the food you eat matters… to you!

On WIBW this morning, we met with Registered Dietitian, Cara Harbstreet (Street Smart Nutrition). I had a great time with her earlier this year on the Farm Food Tour and always enjoy any opportunity to talk food and health. As a Registered Dietitian, Cara’s heart is to help her clients understand the food that comes to their table and the way it works in their body to best benefit their overall health. As she says on our segment below, her advice is rarely motivated by fad diets or strict nutrient or caloric intake, it’s based on each body’s personal needs. What may be best for you may not be best for me!

Put your pitchforks downAnd I think that’s what makes food such an incredible conversation. Because no matter what your convictions or family history or personal needs are, at the end of the day we all come around the plate (which is where we all want to be!) and we meet together to EAT. I don’t know about you, but at MY table, there’s room for everybody! (You can read Cara’s takeaway from our Farm Food Tour to Monsanto in the May issue of Kansas Living Magazine)

So today, in honor of Cara and Registered Dietitians everywhere, I’m sharing a yummy breakfast skillet that is fairly simple, and a lot healthy. Enjoy!

The Geeky-Greek Scrambled Egg Skillet

Geeky-Greek Quinoa Scrambled Egg Skillet12 eggs, beaten
1/2 cup plain Greek
1 tsp. granulated onion
2 cloves minced garlic
Kosher salt and freshly ground black pepper, to taste
1 cup pepperoni slices, sliced
3 cups baby spinach, roughly chopped
1 pint grape tomatoes, halved
2 cups cooked quinoa
1 cup Feta cheese crumbles
1/2 cup chopped fresh basil leaves

In a large bowl whisk together eggs, greek yogurt, onion powder, and garlic; season to taste with salt and pepper, then set aside.

Meanwhile, in a large skillet over medium heat, add a bit of olive oil. When oil is hot, add pepperoni to skillet and cook until pepperoni is beginning to brown.

Add prepared egg mixture to the pepperoni in the skillet, cooking until eggs are nearly set; stir in tomatoes, spinach, and quinoa, cooking just until heated through.  Top with feta and basil and serve.

KitchenSmack:

If you want a healthy grain available at a moment’s notice, whip up a big batch of quinoa! It can be stirred into skillets (like above) or served with almonds, berries, honey, and milk as part of a healthy breakfast bowl!

Quick Quinoa Breakfast Bowl

Now You’re Cookin’,
Chef Alli

 

**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News, June 2016. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

One thought on “Let’s Talk About Food, Baby! {over a Greek Breakfast Skillet}

  1. I watched you prepare this on channel 13. I don’t recall you mentioning Greek yogurt but your recipe here calls for it. Also you used bacon instead of pepperoni correct? Thank you for your help with this. Have a good day.

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