Scrambled Eggs

Scrambled Eggs are my go-to for a quick and nutritious breakfast.  And, since they cook very quickly, you can have a healthy hot breakfast in the morning in less than 15 minutes.

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Think of the eggs as a blank canvas, there are so many things you can do with them. My granddaughters like them with ketchup, my husband likes them just as they are, and I even had a friend who put A-1 sauce on hers. It sounds weird, I know, but it was actually really good! My favorite way to make them is as a creative scramble, think “farmers” scramble. The combinations are unlimited!

First Things First

First, get all of the ingredients ready, chopping vegetables and meats as needed. Put the skillet on the burner and turn it on medium-high.  While the skillet is warming up, crack the eggs into a bowl that is large enough to allow you to mix the eggs. I typically use a small fork, and turn the bowl a little on its side and whip the eggs until they well blended.  Meaning, you won’t be able to see the whites or the yolks.  It should appear as a nice consistent color, a little lighter than the color of the egg yolks.  

Just Eggs

Next, add Pam to the skillet and let it warm up a few seconds.  If you are going the plain route, you will simply pour the eggs into the skillet and let them sit for just a few seconds. This is when I season them with salt and pepper.

Take a silicone spatula and start gently stirring and folding the eggs to ensure they are cooked through. There’s nothing worse than under-cooked eggs, especially when it is so easily avoided by being patient.  A lot of times, I will take the spatula and flip the eggs over to ensure they are cooked through. When the eggs are done, put them on the plate and enjoy.

Getting Creative – Adding Veggies, Protein, and Cheese

When I am making my egg scramble for breakfast, I like to add various ingredients. Mainly, it depends on what I have on hand. I start with a protein, usually ham or turkey, but sometimes I will use chopped bacon if I have it. Additionally, I like to add chopped veggies; onion, jalapeños, mushrooms, and spinach. And, of course, cheese. I tend to use the thin sliced Swiss cheese I buy at the grocery store. It’s nice because it adds just the right amount of cheese without taking over the eggs. I freeze spinach so I always have it handy. See my Quick Tip for freezing spinach.

Where to Start a “Farmer’s” Scramble

The first thing I do when making a Farmer’s scramble is to get all of my ingredients out, chopped, and ready to go. Then I turn the skillet on medium-high heat and let it warm for a bit. While the skillet is warming up, I whip up my eggs. At this point, I spray the skillet with Pam and give it a few seconds to heat up.

Cook the Meat and Veggies First

Once the pan is ready, add in bacon and cook until it is slightly crispy, then, add chopped onions. If you are using bacon, you need to make sure it gets fully cooked. If you are using deli meat instead of bacon, like ham or turkey, you can add the veggies in without worry as the deli meat is already cooked. It seems silly, but this is an important detail.

Cooking with Deli Meat

So, if I am just using ham or turkey, this is the order I cook it in. Place the deli meat and chopped veggies into the skillet. Saute for just a few minutes until the veggies are tender. Add scrambled egg mixture over the veggies. Let the egg mixture cook a little before “scrambling” it with the veggies. Use a silicone spatula to stir the mixture around to ensure the eggs are cooked thoroughly. Season the scramble with salt and pepper as desired. Lay the thin-sliced or sprinkle shredded cheese across the top of the scramble. Turn off the heat and let the eggs sit for a minute while the cheese melts.

Decorate it with Salsa and Sour Cream

Take the scramble and gently turn it out onto a plate. It is done! Since I am a “sauce” person, I enjoy salsa and sour cream on my scramble. But even without the sauce, it is delicious!

Enjoy!