Spinach, Ham, and Mushroom Scramble Burrito

When I was pregnant, I busted my ass off. I walked at least two miles daily, strictly limited my indulgent intake, and kept track of my progression each week with my doctor. I will be posting soon on my experience, along with my doctor-approved pregnancy health plan, but for now I want to share with you some of the delicious meals I have been making in the name of all-things-healthy. Starting with this one.

I can never get enough breakfast. It is my favorite meal of the day, and being hypoglycemic, I really need to eat something balanced and delicious or else the heads of innocent people will be ripped off during a downward sugar spiral. Little myth: people think hypoglycemics need a candy bar to be level again. This is, in fact, a load of garbage. What we need are proteins, natural sugar from fruit, and grains. A candy bar will only make things worse.

This is easy to make. It's a simple scramble with loads of veggies and protein mixed in. You can change the ingredients to your liking, but I used:

• mushrooms
• one egg
• baby spinach
• a tomato-cilantro-onion-lime salsa
• ham
• cheese

To make your life better, skip the butter and pour a little olive oil in a pan over medium heat. Combine spinach and mushrooms first, which always take a little longer to cook. Once the spinach has reduced in size and the mushrooms are a little more brown, toss in the ham for about two or three minutes. 

Once the ham has started to really heat up, add the egg and salsa mix. I like to let the egg cook a little on the side, then mix it up. I have no idea why and it probably isn't necessary.

Heat a tortilla in the oven or toaster oven for a few minutes. You will want to pull it out the moment it starts to puff up. Layer some cheese on the bottom, toss the scramble on top, maybe sprinkle more cheese on the top if you're really into cheese, and voila. Scramble burrito.

I am not a chef, but I am finding that I don't completely suck at cooking. I don't have any exact measurements for you on this recipe, because really, you just eyeball it. The amount of ingredients depends entirely upon how much you want to consume. My burrito is often too full, but I dig it that way. Messy, filling, and still fine on portion control.

My husband and I have been making a lot of delicious recipes at home lately, in an effort to maintain the healthiest, most substantial food lifestyle possible without being bored. We take the time to plan out our meals and I look forward to sharing them with you as I go. My go-to blog for recipes is SkinnyTaste, which does my favorite thing: combining health with taste, so I suggest you head over there and take a look. This concoction, while not being the most creative, is my own; however, I will be doing my take on a lot of her recipes in the future.

We actually cut down our cheese intake and I made this yesterday without any cheese. It tasted just as flavorful, much to my pleasant surprise. I am huge on cheese, so lessening my intake has been challenging, but doable.

Enjoy!

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