Glen’s Sunday Scramble
Scrambled eggs don’t have to be boring. Yes, they are good with just eggs, a little milk, salt, and pepper then scrambled in a little butter. They can be even more interesting if you add more ingredients. Look in the fridge and see what’s there or start from scratch with your favorite ingredients. Here is my version for a Sunday morning breakfast.
What You Need
4 large eggs
1/2 cup onion, coarsely chopped
1/2 cup green pepper, coarsely chopped
1 Roma tomato, coarsely chopped
1/2 cup mushrooms, sliced (optional)
1 to 2 tablespoons butter
1/2 cup cheddar cheese, shredded
Preheat oven to 350 degrees. Butter two individual au gratin dishes and set aside.
Melt butter in skillet and sauté onions, green pepper, and mushrooms (if using) until onion is clear, about 3 minutes. Whisk eggs with a tablespoon of milk until blended. Add tomatoes and stir. Add egg mixture to onions and green pepper in skillet. Shove eggs about with spatula, turning if necessary until eggs are firm. Divide eggs between au gratin dishes. Top with grated cheese. Place in oven until cheese is melted. Serve with sour cream, salsa, or pico de gallo. Makes 2 servings.
Note: Add a couple more eggs, vary the ingredients slightly, and you have a wonderful breakfast for 4.