I always find it very difficult to eat properly at breakfast. For years my staple breakfast was a granola breakfast bar and a can of diet pepsi. Heck, it still often is. But as I focus on being healthier, I make breakfasts like these scrambled eggs, which I can throw together in 5-10 minutes, give me a good amount of protein and vegetables to start my day, and actually taste good. You can really throw anything into this scramble. Mushrooms, onions, feta cheese, tofu, turkey sausage, bell peppers… really, just grab whatever you have and throw it on in. Today’s version includes some broccoli I had on hand and a little cheddar cheese.
Start by heating a medium size nonstick pan on low heat. Add the butter, let it melt, and swirl it around to coat the bottom of the pan. Toss in your vegetables and stir to coat with butter. While they start to cook, crack your eggs into a bowl and beat them with a fork. For even fluffier eggs, use a whisk. Pour in the milk, and whisk again until frothy.
Pour your eggs over the vegetables in the pan.
Leave for around 20 seconds to set, then use a spatula or wooden spoon to scrape horizontally across the pan, starting at the top and working your way down, pushing all the cooked egg curds to the side and letting the raw egg flow back in to cover the pan. Leave for another 20 seconds and repeat the process to the left. This makes for thicker scrambled egg curds than traditional stirring.
As soon as the eggs are mostly set and around a quarter of the mixture remains as a thick liquid, add the cheese. Stir in until melted, then remove from heat. If not using cheese, you can remove from heat before entirely set and let the residual heat finish cooking them. Waiting until eggs are completely set in the pan can lead to overcooked eggs, so it’s best to turn off the heat a little before they’re completely done.
Add some salt and pepper, and serve.
Broccoli and Cheese Scrambled Eggs
- 1 teaspoon butter
- 1/2 cup chopped broccoli
- 4 eggs
- 1/3 cup milk
- 1/4 cup grated cheddar cheese
Preheat a medium nonstick skillet over medium-low heat. Add the butter, let it melt, and swirl it around the pan to coat.
Add the broccoli and let cook briefly. Meanwhile, add eggs to a bowl and beat well with a fork or whisk. Add milk, and beat again until frothy.
Pour the egg mixture over the broccoli. Let sit 20 seconds until curds start to set, then scrape horizontally across the pan with a spatula or wooden spoon, starting at the top and working your way down. Let sit another 20 seconds, then scrape the other way.
As soon as the eggs are mostly set, add the cheddar cheese. Let sit until it starts to melt, then remove from heat.
Add salt and pepper and serve.