Sunday night is always our make-your-own breakfast-for-dinner night. While John always makes a ham, cheese, mushroom, and onion omelet, I need a dish which takes me a bit longer to eat. More and more I have been gravitating to a vegetable stir-fry seasoned with salt, pepper flakes, and soy sauce and topped with soft scrambled eggs.

Rummaging around in the produce drawer I find mushrooms, a piece of an onion, cauliflower, broccoli, carrots, celery, and cabbage. I spray olive oil spray in a pan and then start cooking in the order above starting with the mushrooms and ending with the cabbage. So while one ingredient is cooking I am busily chopping the next one to go in. Efficient!

I cook the eggs at the end in a separate little frying pan and then lay them on top with a squirt of sriracha. My dinner is tasty and satisfying plus I have partially cleaned out my produce drawer!