Actually, I’ve been scrambling up egg(beater)s with some stuff in them for the past three days, but this was the prettiest, so I took a photo and decided to share.
Also, there’s a surprise (to us) ingredient – spinach!
We didn’t really know that we liked fresh spinach, until we had some in a salad at LiPA’s house. Of course, we were guests, so we tried a bit of everything and hey – whaddya know – that’s pretty darn good.
As I mentioned earlier, we bought a bag of baby spinach salad for New Years Day and enjoyed it so much that we bought some more on Sunday. This time, we got the grown-up kind because it’s cheaper.
I also picked up an onion (I was eating on a very sad one for the past few days – definitely past its prime) and a couple of surprisingly good-looking-for-January bellpeppers (one green, one red).
When I got ready to make my egg this morning, I got crazy and decided to use a bit of all those – plus some lunch meat and, of course, cheese.
As I was getting out the ingredients, and had an armful of veggies, Shrike walked through the kitchen and asked, “What are you doing? “
I said, “Scrambling an egg.”
“With everything in the refrigerator?”
“Well, yes, evidently.”
So, here it is. As usual, most measurements are approximate.
Turkey & Veggie Scramble
1 egg, or 1/4 cup egg substitute
1 oz milk
2 T chopped onion
2 T chopped red bellpepper
2 T chopped green bellpepper
2 T chopped chopped fresh spinach
3 slices deli turkey (chopped)
2 T shredded cheese
- Grease up a non-stick skillet in some tasty way. I use I Can’t Believe It’s Not Butter spray, ’cause that’s how I roll, but you’re welcome to use the real deal. Heat the pan.
- Add veggies and meat, stirring until they are warm and soft and cooked-like.
- Combine egg and milk in a bowl, and add to skillet. Stir / scrape / scramble until doneish and no longer runny.
- Sprinkle cheese on top and stir until melted.