Tuesday, June 14, 2011

Breakfast Scramble

One of favorite dishes to make are egg scrambles. I like them because you are able to put whatever you want in them. The trick to making a good scramble to making sure that you cut small pieces of vegetables and that you always cook vegetables in the order of whatever takes the longest to cook. For example if you were cooking a scramble with onions, cauliflower, bok choy then you would want to first cook the onions and cauliflower and then finally add the bok choy. You want the vegetables to be cooked but still have a little crunch. Play around and use whatever vegetables or meats that you like or have on hand. Sometimes I will put in salsa, top it with avocado, wrap it in a tortilla, put cheese in at the very end, or even serve it on toast. Just play around and have fun with scrambles!

Scramble for two
4 eggs
Salt and Pepper (to taste)

1. Cut all the vegetables (except the spinach) into small equal size pieces.
These vegetables will need to cook for about five minutes before you add the spinach.

2. Cut the spinach into smallish size pieces. I have a lot of spinach so I used about three cups in this recipe. Then add the spinach into the pan with your other vegetables. Let the spinach cook with the other vegetables for about two minutes.

3. Take the eggs break them into a bowl and then whisk them to make them a little fluffy. I like to add a little bit of milk so that I am able to stretch the eggs and cook with a little less cholesterol and calories.

4. Add eggs in with the vegetables. I cook this on a medium heat because then the eggs do not stick.

5. Serve and enjoy!! I like to serve my eggs with fruit instead of gluten free toast because then it will have less calories. Serve with toast, fruit, cottage cheese, or even do potatoes (there is a recipe for potatoes in with the Indian Food post that is before this post).

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