I don’t know about you guys, but trying to eat healthy while stuck in quarantine is hard. Okay, not gonna lie. Eating healthy all the time is hard. For me. I like food. I’ve been making this dish for lunch a couple days a week, and it always fills me up!
Alright, I don’t like reading entire life stories in these kind of posts, so I’m just gonna jump straight into it. Here’s what you need for this yummy lunch recipe:
- 1 egg
- 1/2 cup mushrooms – cut in slices
- 1/2 cup cherry tomatoes – cut in half
- A few slices of mozzarella
- 1/4 cup cucumber – diced or sliced
- A few slices of bacon (optional)
- 1 avocado (optional)
- Balsamico dressing (optional)
- The amounts listed here are just suggestions! I normally just toss in however much I feel like eating.
~First, I would slice and dice all your ingredients, so the process will go a lot quicker.
~Then fry up your egg like you normally would. I like mine sunny side up!
~Then toss in the mushrooms for a bit, before adding the tomatoes. I don’t want the tomatoes to dry out completely, just become nice and warm. Plus, the juices from the tomato add lots of yummy flavor to the mushrooms!
~When the egg, mushrooms, and tomatoes are done, put them all on a plate. If you want to add bacon, you’d fry it in your pan at this point. I like my bacon to be hot, but not too crispy.
~Now you simply add the cold ingredients to your plate, and you’re already done! Drizzle some balsamic over your mozzarella, and add salt and pepper for a little extra flavor.
Sometimes I like adding some sliced avocado, but I can never finish a whole one, so I tend to leave it out. I’m still figuring out how to best store half an avocado without it turning brown in two seconds. Nevertheless, avocado would be a super healthy addition to this simple meal!
Here is what this recipe looks like when you’re done:
As you can see I didn’t slice the cucumber. I was honestly a little too lazy for that today.
Anyway, this lunch recipe will leave you full for a while! Especially if you add that avocado to it.