You can’t beat eggs for a simple, nutritious dinner. (So sorry for that horrible pun!) This “recipe” (because you don’t really need a recipe for scrambled eggs, right?) is a work in progress. Meaning that I haven’t figured out a way to avoid the eggs sticking to the bottom of the pan, short of using two pans – one for the vegetables and one for the scramble. That seems like too much work, although is washing two pans more work than washing one pan with stuck-on eggs? Or maybe I just need a new pan. If you figure it out, let me know.
- olive oil
- 1 red bell pepper
- 3 scallions
- About 1/2 c. frozen corn (honestly, I just throw some corn in; I don’t measure)
- salt and pepper
- 1/2 t. cumin
- 6-8 eggs (depending on how many people you’re serving; figure 2 eggs per person)
- 1/2 c. sharp Cheddar or Pepper-Jack cheese
- 1 avocado
- salsa (for serving)
1) Get everything set up, because egg-making goes fast. Cut your red pepper. I cut it into strips and cut the strips into thirds. Chop the scallions. In another bowl, beat the eggs and add salt and pepper. Sometimes I add some cumin and cayenne to the beaten eggs. Grate your cheese. (Note: the Good Enough Gourmet will not judge you for using pre-grated cheese, but I don’t like it. I like to splurge on good cheese. Cabot white extra-sharp cheddar is my favorite.) Cube the avocado.
2) Heat olive oil in a skillet and add the red pepper, scallions, and corn. Cook for a few minutes until softened and add salt, pepper, and cumin.
3) Add the eggs to the skillet. Or you can remove the vegetables, scraping the bottom of the skillet with a spatula to clean it, add more oil, add the eggs, and add the vegetables back in later. I tried it both ways and it didn’t make a difference. Do what makes most sense to you. Stir the eggs around with a spatula. Remember, this is a scramble, not an omelet.
4) When the eggs are almost, but not all the way cooked (they’ll still be runny), add the cheese. Stir until fully cooked (we’re talking less than a minute).
5) Serve, topped with avocado chunks and salsa on the side.