Wednesday, March 28, 2012

Southern Scrambler

Breakfast is divine anytime of day! Here's my favorite way to scramble eggs:
1.) Two eggs per person (Four for two people using this recipe)
2.) Pepper Grinder
3.) Kosher Salt
4.) Shredded Cheddar
5.) 1/2 small onion chopped finely
6.) 1/2 carton cherry tomatoes cut in half
7.) 1/2 bell pepper chopped finely

1.) Beat eggs with a couple of pinches of salt and freshly ground pepper. Scramble eggs low and slow, no higher than medium heat. Cooking protein at high temperatures will dry it out.
2.) When eggs are almost cooked to your liking, toss in all veggies.
3.) Cover with cheese and a little more pepper and salt if you wish.
4.) Place lid on skillet and temperature on low. Veggies will soften and cheese will melt.
5.) Serve!

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