An impromptu breakfast of champions...

...or an exercise in purging the 'fridge to make room for the onslaught of holiday goodies to come...

Grab the little plastic container with about 3 egg whites in it from the back of the top shelf. Add another little plastic container with a half cup of leftover sauteed mushrooms. And the last handful of the baby spinach leaves that were the base of last night's salad. The little bag of diced red bell pepper down there in the crisper. And the last couple of sprigs of thyme from the aerogarden.

Now let's add a whole egg and a pinch or two of kosher salt so it's not *completely* virtuous.

Toss the empty containers in the dishwasher and the foodstuffs in a saute pan liberally coated with cooking spray, olive oil, butter, or the fat product of your choice. Stir constantly over medium heat until the egg whites are nearly cooked through, or soft scrambled.

Plate and serve with toast and a couple of mandarin oranges.

Yum!

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From the archives...
In 2007 I made a bit of soup for John's bocce buddies.