I love scrambled eggs for breakfast - especially with a side of avocado toast. When I'm cooking for myself and Mason (he eats anything and mushrooms are his favorite - I'm not sure how many 3 year olds can say that!), I gather whatever cheese, deli meat and veggies I have in my refrigerator. I don't believe I've ever shopped to make my scramble. And I've been making this for over 30 years. I hope you like it as much as my family has over the years!
Ingredients
- 6-8 Baby Bella Mushrooms - sliced
- 2 Small Tomatoes - chopped
- 1 to 2 cups of Spinach (or any greens)
- a few tablespoons of a freshly chopped herb - rosemary, thyme, cilantro
- 8 large organic eggs
- ½ cup organic half and half or milk
- 1/4 cup feta
- 1/4 cup shredded sharp cheddar
- 1/2 pkg cream cheese
- s&p to season
Prepare
- Coat a large skillet with avocado oil
- Sauté mushrooms over medium until tender.
- Add tomatoes and greens and cook until tender.
- Add cream cheese and let melt before adding egg mixture.
- While veggies are cooking, whisk together eggs, half and half or milk, fresh herbs and S&P to season.
- Add to pan.
- Cook until almost firm.
- Add remainder of cheese and continue to cook.
Get creative! Try different herbs, veggies you have in the fridge and different cheeses. You can also add smoked turkey or chicken sausage for a heartier dish.
