There are some evenings that you do not really feel like spending a lot of time cooking your dinner. This is where eggs come in. Eggs are quick, easy, and can be made many different ways. My favorite way to make eggs is to scramble them, they are easy and as long as they don’t get burnt then everyone is happy. My favorite way to eat them is to fry them but I do not make fried often because frying an egg at 5:30 in the morning is not an appealing task. The other night after eating chicken for the past week, we decided to have eggs for dinner. We had some vegetables that we wanted to fill out the eggs. Some people would say to make a frittata but we do not have an oven safe skillet. My answer to that is a scramble.
A scramble is where you cook the scrambled eggs with the precooked fixings. Growing up my favorite breakfast was when my mom use to make what we called cowboy breakfast. Cowboy breakfast was a scramble made with country style potatoes and bacon. Every time I eat that meal, it brings me back to Saturday mornings around the breakfast table with my folks and siblings. It seemed to be always sunny and we usually had orange juice and pancakes or toast. Alas, no bacon of childhood in this scramble, but this is still a great meal.
Vegetable Scramble Recipe
Time: 15 minutes
2 eggs beaten
4 stalks Asparagus woody parts removed and cut into bite sized pieces
4 button mushrooms sliced
2 tbls diced red peppers
Salt and pepper to taste
Heat a nonstick pan sprayed with Pam over medium-high heat. Sauté all vegetables until tender. Add eggs to vegetables and cook until done. Salt and pepper to taste. Serve with toast if desired
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