Egg Scrambler

serves 2

I used to be an omelette person and only started making “scramblers” this year. Besides being easier to make, I think they are tastier by far. You really don’t need a recipe to make these, but I’m giving you mine since it could give you ideas for your own.

  • 3-to-4 large eggs
  • milk (for eggs)
  • salt and freshly ground black pepper
  • 1-to-2 T butter
  • 1 clove garlic, minced
  • 2-to-4 T red onion, diced
  • ¼ red, yellow or orange pepper, diced
  • handful of baby bella mushrooms, sliced
  • 2 vine ripened plum tomatoes, quartered
  • 1-to-2 handfuls of baby spinach
  • 1-to-2 handfuls of shredded Colby-Jack cheese
  • [optional] 1-2 links of sweet Italian sausage, casing removed and crumbled
  • If you are planning to have bacon with your eggs, preheat your oven to 400 and follow these instructions for baking it in the oven. Timing wise, I’ve found that if the oven is preheated, and all the ingredients are out on the counter and ready for making the eggs, they are both done at about the same time.
  • In a 2 cup measuring cup, whisk your eggs with a splash of milk, season with salt and pepper and then set aside.
  • If you are adding the sausage to your eggs, start with browning the crumbled sausage on medium-to-low heat in a separate plan, stirring frequently to cook evenly and prevent burning
  • In a medium to large skillet, melt your butter on medium heat. Once melted, lower the heat and add the garlic, stirring frequently to prevent browning.
  • After 1-2 minutes, add in the mushrooms and season with salt and pepper. You will need to add another 2T of butter for the the mushrooms, maybe more depending on how many you add.
  • Next add the onion and peppers. If you skipped the mushrooms, then season with salt and pepper.
  • I judge when to add the eggs by the doneness of the onions. You want them to start to look translucent. If you don’t use onions, go by the peppers. You want the onions and peppers to be soft, not crunchy when you eat the eggs.
  • Once the veggies (mushrooms, onion, peppers) are looking like they are almost done, push them to one side of your skillet and then add the eggs to the “empty” side. You may want to turn the heat up a tad at this point to speed up the eggs cooking
  • I try to keep the eggs cooking separately in the skillet for as long as possible, but at some point you want to mix everything together. Once you do, then add in the sausage and stir occasionally to make sure eggs are cooked through
  • As the eggs are approaching doneness, I add in the tomato, spinach and cheese. I lower the heat and put a lid on the skillet so that the cheese melts and the spinach and tomato are warmed/slightly cooked.
  • I highly recommend pairing this with a mimosa!
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