Scrambles are my jam because they are easy and quick. Since they usually only require one pan, they are perfect for lazy mornings or late nights after work when I need some food in my belly stat. What makes this recipe extra special is that it is iron-rich (perfect for that time of the month, ladies!). It also only takes about 10 minutes, which for me, is about all the time I want to spend cooking when I’m feeling that first-day-flow-action.
It’s snowing today on Long Island, so I am writing this at home with a coffee in hand and pajamas still on. My house is drafty so on a cold morning, sometimes the only thing to get me out of bed is the thought of a giant, warm, delicious, savory bowl of vegetables. I love a potato bowl for any meal, but adding fresh brussels sprouts and chickpeas makes this one of my favorite and most nourishing breakfasts to enjoy during the winter.
This breakfast is so filling, so easy, takes only 20-30 minutes, and best of all, uses just one pan which makes for a lazier day in pajamas with fewer dishes to wash. Win-win right?