Southwestern Egg Scramble + other ideas

  
Frequently for me, my biggest meal of the day is breakfast.  I love a big breakfast.  And even though I have a very hectic morning, I try to plan ahead for the next morning.  Like last night, I knew I wanted to make scrambled eggs and have homemade hashbrowns.  I baked the potato last night and put it in the refrigerator overnight so this morning, I could “fry” it in a skillet coated with cooking spray and then cook the scrambled eggs and add a tablespoon of feta cheese.  I had that already to go, when I was looking at a magazine my friend Tristin at work gave me called Body & Soul magazine.  Its a Martha Stewart publication.  In conjunction with the magazine is a web site called www.wholeliving.com.  So, after the kids went to bed, I checked out the website.  They have tons of great ideas and of course great recipes, one of which was for the southwestern egg scramble.  It sounds so delicious I wanted to pass it on to you.  If I had all the ingredients, I would have made it.
IngredientsServes 2
·       2 teaspoons olive oil
 ·       1/2 diced orange bell pepper, ribs and seeds removed
·       1 thinly sliced scallion
·       1/2 cup frozen corn kernels
·       1/4 teaspoon ground cumin
 ·       Coarse salt
 ·       Ground pepper
·       2 large eggs
·       2 large egg whites
·       1/4 cup shredded white cheddar (1 ounce)
·       1/4 cup fresh prepared salsa
·       1/2 pitted and diced avacado
·       2 warmed according to package instructions whole-wheat flour tortillas (6-inch)
Directions
1.    In a medium nonstick skillet, heat 1 teaspoon oil over medium. Add bell pepper and cook until softened, 5 to 7 minutes. Add scallion, corn, and cumin and cook until scallion has wilted, 2 to 3 minutes; season with salt and pepper. Remove to a plate and cover with foil to keep warm. Wipe skillet with a paper towel; reserve skillet.
2.    In a large bowl, whisk together eggs and whites, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons water until well combined. In reserved skillet, heat remaining teaspoon oil over medium. Add egg mixture and cook until bottom is set, 30 seconds. Gently stir with a spatula to bring cooked curds up from the bottom of the pan. Continue to cook, stirring occasionally, until cooked through, about 1 1/2 minutes. Stir in cheese and reserved vegetables. Serve with salsa, avocado, and tortillas.
The other idea I wanted to share since Halloween is coming up is something to hand out that won’t blow your healthy eating plan.  Giving out koolaid packets!  You can get them at the grocery store, or I got some at the dollar store.  You can’t eat them, kids will like to make it, and you won’t have left over candy staring you in the face! One of my Weight Watchers leaders from a long time ago always did that and I always thought that was a great idea.  Of course, I am still left with my children’s candy staring me in the face!
And not related to cooking: I was also reading about how people can opt out of getting the yellow pages delivered to your home.  Since most phone numbers can be found on line anyway and millions of trees are used to make the yellow pages, you can go to www.yellowpagesgoesgreen.org.  I did that this morning, it takes less than a minute and I feel a little bit better about doing something to save the enviornment!