Today’s blog post is written by Nawal Al-Nouri, ENC’s Dietetic Intern. Nawal studies Nutrition and Dietetics at the University of Illinois at Chicago, and will be eligible to sit for the RD exam in December of 2013. She maintains a balanced lifestyle by staying active and exposing herself to new ideas, and enjoys cooking and experimenting with different food genres and flavors.
Today marks the first full day of summer, and what better way to celebrate than by embracing bountiful summer vegetables! Avocados, peppers, onions, eggplant, corn, summer squashes, tomatoes, and mushrooms are just some of the vegetables that are great summer picks. Whether they are raw, sautéed or grilled, vegetables steal the show for summer meals. We know everyone, including health professionals, may be busy running around this summer. Below are some quick and appetizing ways to pair summer vegetables with your eggs.
For a hearty and tasty breakfast, consider incorporating vegetables into a summer omelet, such as aCherry Tomato & Portobello Omelet. If you prefer a quick and convenient breakfast or lunch option that kids will also enjoy, try a Microwave Denver Scramble Slider, which incorporates bell peppers and onions and is ready in less than five minutes. Summer vegetables can easily be added to quiches, frittatas and scramblers for added nutrients and flavor. Try experimenting with different herbs and spices to give these foods an extra special kick.
For Sunday brunch or a weeknight dinner, try the Italian Vegetable Custard below. The basil gives it a wonderful Italian flavor, while using a myriad of summer vegetables families are sure to enjoy.