Ginger Leek Potato Scramble
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
After a good workout Saturday morning, I asked myself what I felt like eating. Inspired by our Iraqi exchange student Sara’s ethnic dish, combined with our Chinese friend, (also named) Sara’s local dish, the ingredients for this warm, comfort-food breakfast came to mind. I ran to the market to get the extras I needed, organic where possible, and threw the ingredients together. It was worth the extra effort. I can’t remember a breakfast I’ve enjoyed more. I quickly wrote down what I assembled–lest I forget–so that I could share it with you (and replicate it for myself)! All three of my kids ate this with their breakfast. Vegetables comprise the bulk of the dish, making it a healthy, hearty, and balanced breakfast. I hope you enjoy it!
- 1-2 tsp Sesame oil
- 1 Golden Yukon Potato Diced
- 1 bunch green onions Sliced
- 1 large Leek Sliced
- 7-10 cloves garlic Sliced
- 1 small package Cherry or grape tomatoes Halved
- 1-2 tsp Crushed ginger to taste
- salt to taste
- pepper to taste
- dash Bragg's Amino Acids or soy sauce (be careful not to get too much, it is very salty)
- 1-2 eggs
- Italian parsley to taste (optional)
- Pour sesame oil into pan on medium heat stove. Cook potatoes with Bragg's Amino Acids until nearly tender. Add garlic, green onions, leeks, and tomatoes. Stir and cook until tender. Add egg, crushed ginger and italian parsley, stir until egg is cooked. Can add salt, pepper, and additional amino acids, to taste. Enjoy!
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