Serious Eats: Recipes
Healthy & Delicious: Scallion Scrambled Eggs with Cumin
Thanks to a recent move, my commute has changed from a relatively quick 30 minutes on a single subway train to a seemingly interminable 60 minutes with two transfers. I'm not complaining; the new place is aces. The heat functions, the fridge was manufactured during my lifetime, and the stove vent blows out of the building, rather than back into the kitchen.
Still, that extra time spent getting to and from work has put a crimp in my cooking. Dishes with hour-long preparations mean I don't eat until after The Office is over. Even then, pulling a plate together interrupts 30 Rock. Subsequently, I've been searching for fast dinners; recipes that can be prepped, cooked, and eaten before Community begins.
So, I turn to eggs. Scallion Scrambled Eggs with Cumin, an Iranian-inspired meal from Faye Levy's Feast from the Middle East, to be exact. It comes together in about 15 minutes, chopping included, and is a nice twist on your standard scramble. Health-wise, it's far from a low-fat dish, but that's okay. Healthy food need not be low-fat food, especially when it's packed with protein and produce like this.
The only caveat: This isn't a whole meal, and you'll need at least one additional side dish to go with it. Just make sure it can be assembled quickly, so you can sit down in time for Parks and Rec. (We will ignore that Outsourced exists.)
Note: The eggs look brownish in this picture, yes, but color is actually correct. There's a lot of cumin in 'em, which darkens the finished product.