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SUPER QUICK SCRAMBLE

Louise Hendon | June 3

I feel like the weekend always zooms past, and even though I seem to spend a large portion of it cooking, I’m always left scratching my head as to what I should eat! This Sunday morning, after lugging back a bunch of groceries, I found myself hungry but yet bereft of any quick and easy foods. So, after perusing through my refrigerator, I reached the decision that a quick scramble with some eggs and veggies would be a good (and more importantly, QUICK) solution. Also, I had just picked up some fresh berries so they would be perfect as “dessert.”

I pulled out the veggies from my fridge – 4 baby bella mushrooms, a 1/4 cup red bell peppers I had left over from a previous cooking session and a handful of spinach leaves. I also spotted some left over deli ham. So, I chopped everything up, dropped a knob of butter into the frying pan and started sautéing it all.

Meanwhile, I quickly whisked 3 eggs and dumped them into a different frying pan with some butter. The trick for great tasting eggs is NOT TO OVERCOOK THEM!

To prevent overcooking, but also to have them be cooked in a reasonably quick time, I set the heat on medium, and kept on stirring, making sure the eggs were stirred up as soon as some got stuck to the bottom of the pan. It’s a bit labor intensive, but it makes for much better scrambled eggs.

After scrambling was complete, I turned off the heat, seasoned the eggs with a bit of salt and pepper and stirred in the sautéed veggies and deli ham.

SUPER QUICK SCRAMBLE

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Category: Breakfast

Cuisine: Paleo

Yield: 1 Plate

Serving Size: 1 plate

Calories per serving: 350

Fat per serving: 29g

Carbs per serving: 5g

Protein per serving: 21g

Fiber per serving: 1g

Sugar per serving: 3g

SUPER QUICK SCRAMBLE

SUPER QUICK SCRAMBLE

Ingredients