04 May 2009

Egg Scramble

I've been eating a lot of egg scrambles for breakfast lately. For one, I'm trying to avoid eating too much white flower, breads, etc. And for two I'm trying to eat at home more, eat out less, as I'm sure many people are these days to save a little money. Which is why egg scrambles are so great. You can just raid the fridge for veggies, pretty much anything will work. The best thing is when you have leftovers from dinner that will go well with your scramble, too. This morning I used some pork that I had left over from dinner a few days ago. So tasty!

Monday Morning Scramble
(Serves 1, or 2 if accompanied by some toast or other breakfasty items)

1 tbsp Olive Oil
2 tbsp Red Onion, diced
1/2 a small Zucchini, chopped
1/3 of a Green Bell Pepper, chopped

Put the oil in a small frying pan. Heat on medium, medium-high for a few moments. Add onion, zucchini, and pepper. Fry for a few minutes, stirring frequently.

1/2 serving piece of leftover ham or pork, cubed

Add the cooked leftover ham, stir for a few more minutes.

2 Eggs
Spinach, (about a handful), chopped

Crack the eggs into the pan. Let that sit for a moment before adding the spinach. Let that cook for about 45 seconds. Stir & toss till spinach is wilted and eggs are cooked.

Serve with a dash of your favorite hot sauce (I like to use Tapatio. Very Good on eggs).

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