Scrambled eggs are my husbands favorite way to eat eggs. I make them a variety of ways with different vegetable combinations. Adding vegetables to eggs is a great way to get the day started right with vitamins and nutrients. I often make extra vegetables with dinner the night before so I have them for our morning eggs.
Vegetables can be cooked a variety of ways such as steamed, roasted, sautéed, microwaved, etc. before adding them to eggs. Sometimes I add pickled or raw vegetables depending on what I have on hand. Strangely sourcrout is great with eggs.
How to make Scrambled Eggs
When cooking for one person I add 1 egg and a 1/2 teaspoon of milk to a bowl then whisk combination until frothily. Season with salt and pepper to taste. You can easily scale up this ratio for more people.
- Add 1 teaspoon of butter/bacon grease/oil to a frying pan.
- Heat the pan on low. Once pan is heated pour in egg mixture.
- Slowly stir until the eggs reach the consistency you are looking for.
Toppings for Scrambled Eggs
- Fresh herbs such as chives, flat leaf parsley, oregano, etc.
- Shredded cheese
- Fresh tomato
- Leafy greens such as spinach, arugula, micro greens, etc
- Pickled vegetables such as jalapeno, onion, zucchini, etc
- Olives
- Salsa
- Hot Sauce
Scrambled Egg Vegetable Combinations
Pepper and Onions
Serving Size 2
- 1/4 onion, 1/4 red pepper, 1 tablespoon jalapeno, 1 tablespoon chopped fresh parsley, 1 tsp milk, 2 eggs, salt & pepper
- Dice onion and pepper
- Finely chop jalapeno
- Heat pan to medium and add 1 teaspoon oil
- Sauté the vegetables until soft about 4 minutes.
- Turn heat to low and add eggs. Stir until the consistency you are looking for is reached. Top with parsley.
