Breakfast was Multigrain Cheerios, with strawberries from the garden topped with Krema Greek yogurt and leftover rosemary, rhubarb, strawberry sauce which was used the night before with a scrumptious Cornmeal, Rosemary & Lemon Cake with Rhubarb and Strawberry Sauce. It was a most delicious breakfast and a perfect way to start the day.
However, the emphasis in this post is on the lunch. I knew that I had some egg whites left in the fridge from the afore-mentioned cake and I also had some leftover Pico de Gallo from Sunday and an avocado, some green onions, mushrooms, and celery a load of tarragon outside in the garden. So....I chopped the green onions, celery and mushrooms and chopped tarragon and sauted them in a glug (a la Jamie Oliver) of Extra Virgin Olive Oil (hereafter known as EVOO), adding a couple of twists of fresh ground pepper and a sprinkle of kosher salt. I then gently whisked the egg whites and added them to the veggies scraping the bottom to make scrambled egg whites. In the meantime, I seeded and scraped out and mushed the avocado with a fork and added the remainder of the Pico de Gallo to it. I also had a tortilla warming in the large skillet. To assemble....I took the tortilla and pushed it into a pretty blue bowl , scooped in the egg mixture, added some fresh picked salad herbal greens chopped and then topped with some avocado mixture (hereafter known as guacamole Pioneer Woman style...GPWS). I finished it off with a dollop of natural flavour Krema Greek yogurt (I die for that stuff...it's amazing!!)...and voila!!!
So there is yet another thing to cogitate on whilst sleep alludes me......who knew!!!