It was February 21st, and I had already purchased my Easter Egg dying kit. I bought into the store's marketing scheme and totally caved, buying the first dying kit I saw. “This year, I'm going to be ahead of the game. This year, my kids will forget that I left them for 3 months to shoot a reality show. This Easter will be the BEST EASTER EVER.” I'm talking to myself, literally out loud in my local food store, "This year I am going to have to close my eyes and use a whole lot of Red Dye #98!" Bright side is that I was on track to succeed: I cooked my dozen organic eggs on Good Friday, we had our annual family bible study that taught my children about the empty tomb by baking "Empty Tomb Cookies," their baskets were wrapped with all the cute trimmings, my Easter table was set, and even my basket of plastic eggs was filled and ready to go for Sunday’s annual hunt. There was no way I could mess this up ... until I did. Monday morning came and I noticed that after all that, I totally never got around to dying eggs with my gooses. Ugh Mom Fail #7598 and Easter Fail #2. While a part of me wanted to dump them in the trash and punish myself for being forgetful, I looked for the bright side instead. I peeled those eggs and made a fabulous, guilt-free hash for myself and with some leftover Easter ham, had breakfast for my boys for the next few days. I realized that there will always be another Easter to dye eggs, and watch my favorite movie, HOP (fail #1), with the gooses. When the other “egg” finally drops in GG land, just make them into an Eggcellent Hash!
Eggcellent Easter Hash
- 1 hard boiled egg, chopped
- 2 hard boiled egg whites, chopped
- 1 cup of pre-cooked spaghetti squash
- 1 garlic clove, chopped
- 1/2 of a small shallot, thinly sliced
- Fresh squeezed lemon juice
- 2-3 slices of a haas avocado
- 2 slices of a tomato
1. Heat up your frying pan on medium heat. Spray the entire pan with spray canola oil.
2. Add your garlic and shallots. Cook just enough until the garlic and onions start to get warm.
3. Add your cooked spaghetti squash,to the garlic and onion sauté.
4. Season with salt and pepper. Mix all the friends in your pan, until everyone is happy and getting along.
5. Add your chopped eggs & whites to your spaghetti squash party. Squeeze some fresh lemon juice over your spaghetti squash hash.
6. You should be hearing the party getting loud now. At this point, you are just warming up your ingredients. Remove from heat the moment your spaghetti squash starts to brown on the edges.
7. Plate and serve with a sliced tomato, avocado, and quick squeeze from your BFF, lemon juice. This meal is about 300 calories with zero guilt, unlike a local greasy spoon’s potato hash.