I have definitely been slacking on the posting department, but it’s been more fun to read what everyone else is making than to post our own meals! It’s been a long week so we’ve had some interesting combinations, but this was a good one. I think everyone is familiar with breakfast for dinner, it’s the best meal for the nights when you really don’t want to deal with the elaborate-ness of dinner prep. Depending on what you make, it’s nutritious and it’s fast. All important things. Our breakfast for dinner was roasted sweat potato fries, sprouted wheat toast (with strawberry jam, not shown!) and a basil, pancetta, asparagus, cheddar scramble. In case you’re having a rough day and need something fast or perhaps you just want a nice weekend breakfast menu, here’s what you’ll need!

Basil Cheddar Egg Scramble

4 eggs, preferably organic, free range (they taste better, promise!)

1/2 cup grated or chopped sharp cheddar cheese

1 bunch of fresh basil, shredded

1/2 cup diced pancetta

1 cup cooked asparagus, chopped (we used our roasted leftovers from the night before)

S+P to taste

In a medium skillet on medium heat (nonstick is what we use) heat up your diced pancetta. Toss them around a few times so that the pieces can get equally browned. While you’re waiting you can whisk up your eggs in a separate container (you can use just egg whites if you want to make this healthier) and season. Once the pancetta is nicely brown, take off the heat and drain the excess grease out of the pan. I just used my silicone spatula but you can use whatever method you prefer. Put the pan back on medium low heat and pour in your eggs. Let them sit for a bit until the egg starts to become more opaque and white, then fold the egg and pancetta a few times to make sure they are well mixed. You can toss in your asparagus and basil at this point. Fold a few more times, don’t let the egg sit too long in one spot as it’ll dry out and brown. Add your cheese now. Once your eggs are the consistency you like, serve and enjoy!

Roasted sweet potatoes

1 or 2 sweet potatoes, cubed or sliced

1 Tbsp olive oil

S+P to taste

Preheat your oven to 375. Use a large pan or cookie sheet, make sure you have enough space that the potato pieces aren’t touching. Toss your sweet potatoes with the olive oil and seasonings. Stick in and cook for about 6-7 minutes. Toss around and stick  back in. Cook for another 5-6 minutes. Make sure to keep in mind the cooking time will depend on how thick your potato slices are cut and how hot your oven runs. Keep an eye on them after the first toss as they can burn on the bottoms if your oven is too hot. These are also yummy cooked in a hot cast iron skillet.