I had tuna salad yesterday with a side of a tortilla. It was good, but I didn’t want the same meal again today for lunch. Inspired by my successful salmon scramble of last week, I thought I’d try bringing egg into the mix. It was a delicious success! The mayonnaise and mustard kept the inside of the omelet flavorful and moist.

Tuna Melt Omelet

2 organic cage-free brown eggs
½ can Starkist Autentico Chunk Light Tuna in Oil and Vegetables
Smart Balance Cooking Spray
Smart Balance Mayonnaise
Brown Mustard
1 handful Kraft Mexican Four Cheese Mix

Pull out two small bowls and a frying pan. Preheat frying pan to medium. Crack two eggs in one bowl and mix with fork. Put tuna in second bowl, and add your desired amount of mayonnaise and mustard. I used a small spoonful of mayonnaise and a dime-sized squirt of mustard. Mix together. You have made tuna salad.

When pan is preheated, you are ready to make your omelet. Pour in egg. Hold pan up, and swirl it slowly so egg will reach all edges of the pan in a perfect circle. Replace on burner. Cook until edges begin to curl up and you can slide a spatula under them. You do not want the top of the egg to be wet, but it can still be shiny. When it is dry, spread tuna salad on one half of omelet. Sprinkle cheese on top of the tuna.

Fold other half of omelet on top, so you now have a half moon shape and you’ve got the tuna salad and cheese melting yummily on the inside. Cook for one minute. Carefully flip omelet (I had some tuna want to gush out the edges), and cook the other side for one minute. Enjoy! I served with a side of tortilla chips, but a tortilla or a piece of toast would also work well.

If you finished a can of tuna, let your cat lick the can.

Yesterday, I started craving lunch around 11, much earlier than usual for me. I wanted something lunchy, but I also wanted something breakfasty. I knew I had a salmon packet in the pantry. I’ve never had a salmon scramble, but I had a crab scramble once before, so I wasn’t worried about mixing eggs and seafood. The Tony Chachere’s was a nice all inclusive seasoning that complimented the salmon and the cheese, and I didn’t need to add any salt or pepper.

Cajun Salmon Scramble

2 organic cage-free brown eggs
1 pouch Chicken of the Sea Pink Salmon
Tony Chachere’s Original Creole Seasoning (The more you sprinkle, the more kick your scramble has)
1 handful Kraft Mexican Four Cheese Mix
Smart Balance Cooking Spray

Spray frying pan with Smart Balance, and preheat to medium. Mix two eggs together in a small bowl with a fork. When pan is warm, pour in two eggs. Scramble. When eggs are almost complete, add salmon, sprinkle with Tony Chachere’s (I added enough that I could see it, but not so much that I turned the eggs red), and scramble frequently for the next few minutes. Add cheese (I waited until the salmon was hot), and scramble till it melts. When cheese is melty, your meal is done. I ate this with a side of a biscuit, but I think it would be delicious on a tortilla.

I know this meal might sound a little ridiculous (Brats are German, not Mexican!), but I used what we had. Ultimately, the bratwurst added a nice flavor to the frittata dish. We ate this with a side of Uncle Ben’s “Santa Fe” Whole Grain Rice Medley mixed with some corn, leftover from yesterday.

Mexican Bratwurst Frittata

1 leftover beer brat
½ large onion, sliced and diced
2 medium sized tomatoes, sliced and diced
Fajita Seasoning blend
Handful Kraft Mexican 4 cheese Mix
4 eggs
½ cup Smart Balance milk
Olive oil
Smart Balance Cooking Spray

Heat olive oil in medium skillet. While it’s preheating, chop up onion and tomatoes. Put them in the skillet and season (I used the fajitas seasoning mix –again, thanks to Ms. Debra & Mr. Stewart—but any Mexican seasonings, like cumin, oregano and parsley, would do). Cook, stirring occasionally, until veggies are tender, about 7 minutes.

Meanwhile, chop up bratwurst. Also, mix eggs in milk in a small bowl. Spray square casserole pan (my little Fiesta-ware one is about 9 inches) with Smart Balance Cooking Spray

Preheat oven to 350. Put bratwurst in bottom of casserole pan. Pour tomato/onion/seasoning mix on top. Then pour egg/milk mixture on top of that. Sprinkle cheese on top, and put in oven. Bake until the egg is set and the top is golden. For us, that took about 35 minutes, but begin checking at 20.

This is the second scramble recipe that I’ve posted on www.rachelm.com , because it’s one of those meals I cook all the time. Remember that I believe strongly in using what you have! Scrambles are great for this! I had grits for breakfast this morning, but, after mopping and exercising this morning, I wanted to make sure to get some protein in for lunch. We’ve eaten goat cheese veggie burgers two nights this week, and, though Derrick likes goat cheese, I knew I needed to figure out another recipe to use up the leftovers. We’ve been eating spinach on the burgers and on salads, but there’s still quite a bit left in the bin. We had leftover chopped red pepper from making a blueberry salsa this weekend. A good scramble should be flavorful, colorful, and filling, and this one definitely was!

Goat Cheese & Spinach Scramble

2 organic cage-free brown eggs
1 handful baby spinach
Chopped red pepper (add enough to give color and crunch to the dish!)
1 oz. goat cheese, crumbled
1 tbl. olive oil
Pinch kosher salt
Dash black pepper

Pour in olive oil and preheat pan to medium. When pan is warm, add two eggs. Scramble. When eggs are almost complete, add salt, pepper. A minute later, add spinach, red pepper, goat cheese. Make sure cheese is mixed around, since goat cheese likes to stick to one place. When eggs are done and spinach is wilted, so is the meal. Enjoy!

Remember that every ingredient in your kitchen presents an opportunity. Use what you have. When I wasn’t in the mood for granola or cereal this morning, I looked in the refrigerator and put together this healthy, colorful, and delicious recipe. I don’t have a picture because I ate this meal too quickly! Yesterday, I bought an organic spinach and arugula salad mix. Arugula has been tough to find in Milledgeville until Walmart started carrying it a few weeks ago. Arugula is a strong, flavorful salad green that I use in both regular salads and pasta salads. I also had a red tomato in the fridge that needed to be used.

Spinach, Arugula, Tomato Scramble

2 organic cage-free brown eggs
1 medium tomato, diced (if you have an extra slice, eat it while you cook!)
1 handful spinach and arugula
Smart Balance Cooking Spray or 1 Tsp Olive Oil

Spray frying pan and preheat it to medium. When pan is warm, add two eggs. Scramble. When eggs are almost complete, add spinach, arugula, tomato. When eggs are done, so is the meal. Voila! Enjoy your breakfast!