I needed to bake something the other day and despite the fact that is was 90 degrees outside, I thought, “it can’t get much hotter if I bake now, right?” Boy, was I wrong. What the heck was I thinking? I knew that cranking my oven up to 400 F would be rough, but then reality hit, and I was sweating my face off before the oven was fully warmed up. That whole experience was a bit frustrating, but also really funny. At least I learned my lesson: never bake in the middle of an extremely hot day, simple enough. After that fiasco, I thought it would be fun to share with you a savory breakfast recipe that does not require you to touch your stove, or require you to be in the kitchen for more than 15 minutes.
So, despite what some of you may think, I promise I eat more than heaps of baked goods, and other sweet treats. Don’t get me wrong, I love my sweets, but everything in moderation, right? I crave vegetables daily, and as of late I am obsessed with eating bowls filled with fresh tomatoes, cucumber, celery, basil, and a splash of oil and balsamic vinegar. It is so simple, but tastes SO GOOD!!
For today’s recipe, I made a delicious, herby scramble that totally satisfied my need for some greens in my breakfast. I really love this dish because it is filled with so much summery goodness. The leeks and corn lend so much flavor to this scramble. And don’t even get me started on how delicious those chipotle peppers are. So smokey and spicy; this dish was made to be eaten in the summer time.
Hope that you are having a lovely week and staying cool during this beautiful weather!
For the recipe, Read more here »