In our quest to eat healthier, we’ve started “making up” some yummy dishes. Egg scramble is one of our (my) favorites.
Two months ago, I could hardly eat scrambled eggs or an omelet without cheese—not that cheese is particularly bad for you, but I felt like we (I) ate way to much. Now I don’t even notice that my eggs aren’t gloriously, wonderfully smothered cheese.
What goes in our egg scramble? Just about everything. Peppers, jalapeños, onions, turkey ham, and asparagus. I throw all my mix-ins in a big skillet and let them cook and make friends for 2-5 minutes (you could sauté in olive oil, but I rarely use any oil when making our egg scramble). I crack my eggs in a separate bowl and mix in all the spices (generally black pepper, cumin, garlic powder, and seasoning salt), pour over my mix-ins, and cook until the eggs are done. I like adding in an avocado to mine as well (Andy still isn’t on the avocado bandwagon yet).
I want to get brave and add in some kale soon (kale is quickly becoming a really good friend of mine).