Another breakfast treat for you to try! This one was inspired by our love of the omelets at The Flying Biscuit Cafe. They always have all the ingredients mixed into the shell of the omelet, but its more like a breakfast scramble than anything else, so David and I thought we would try our hand at making one of our own. I have to say it turned out much better than expected, we even managed to keep the eggs from turning a strange color, kind of like our sausage gravy did!
We tried to make it more of a veggie scramble, so no sausage, or bacon or anything like that, I don’t even think we used any type of cheese or anything, so it was relatively healthy, except for the fact that we made a HUGE portion and ate all of it. OOPS! Needless to say there was no lunch that day. But, here is what you need to recreate this tasty scramble in your kitchen.
Ingredients:
Eggs
Fresh Spinach
Mushrooms (sliced or chopped)
Tomatoes (diced)
Green Pepper (diced)
Salt and Pepper to taste
Olive Oil
Instructions:
While you are prepping the veggies (washing and chopping) start sautéing the spinach in a skillet over medium high heat in olive oil, and once the spinach starts to wither add the mushrooms into the pan.
Once the mushrooms start to cook down, add the rest of your veggies to the pan and mix them up, then cover the pan and let them cook down for a few minutes while you prep the eggs!
scramble the eggs with salt, pepper, and a little bit of milk to make them taste better!
Dump all of the veggies into a strainer to let the extra grease/ juice drip off so it doesn’t make the eggs runny when you scramble it all together in a few minutes. Let this sit while you begin to heat the eggs in the pan.
Once the eggs start to thicken and look more like scrambled eggs and less like…. whatever they look like uncooked. Once you get the eggs to a semi-thick state, well, actually once they are almost finished, add in the veggies and scramble them into the mixture. I forgot to take a picture of this stage, sorry, but you get the idea, scramble. mix. scramble some more. serve!
I was actually impressed with how filling it was, and how easy it was to make. I mean there is a lot of standing over the stove involved but with two people working on it, it was a relatively simple breakfast to make, especially with Sous Chef David in the kitchen to chop and prep all my veggies! Always a plus. So, if you are ever looking for a way to jazz up your scrambled eggs, you can always substitute any of the ingredients to make it whatever you want. You could add more peppers and onions to make it more of a southwest scramble or some bacon or sausage to do more of a southern scramble. Lots of options to try, so get to the kitchen and happy cooking!
C P & B 