This is really one of the most perfect breakfasts you can make for yourself. It takes about 15 minutes, so it may not be doable every single day (but don’t worry, because I’ve got plenty of quick and easy breakfast ideas, too). This is better than anything you can buy in the frozen breakfast department or get from a restaurant. It’s super high in protein, low in fat, and completely customizable to your tastes, your fridge, and what’s in season.
I make scrambles, and I never make omelets. I find it incredibly frustrating to try to make something look so perfect when you’re hungry in the morning. It’s just eggs, and it will taste the same either way.
I used to completely sauté my vegetables, which meant I had to keep adding cooking spray. It left a good color on the vegetables, but isn’t the whole point of using cooking spray to lighten the calories? And if I’m adding spray 5 or 6 times, it seems like it negates the whole idea. So instead, I give the pan one good spray before I add my veggies, and then I cover it and let it saute and steam at the same time. Not only does it require less oil, but it also cooks faster.
Finally, I add the eggs and do the same thing. First I give it a good spray, then add the eggs, then cover it. Eggs’ reputation goes up and down over the years, but I don’t really listen to it. I always use one whole egg plus two whites. The yolk makes it a little heartier (plus some cholesterol is good for you), and the extra whites add bulk and lean protein.
I love being able to make this however I want. When I wrote this, I had some leftover zucchini, mushrooms, and red bell pepper in my fridge, so that’s what I used. But I like just about anything. Any vegetable you eat cooked, you can add it here and just cook the same way. Some of my other favorites are scallions, jalapenos, kale, spinach, tomato, or red onion. I like to add fresh herbs also. Today was basil, but dill is my favorite with eggs. Cilantro, chives, parsley, or even tarragon are good too.
Usually I don’t add anything fattening to this because it tastes good on its own. But when I do, I like avocado, feta, or mozzarella. And I always finish it with a little hot sauce.
Total time: 15 minutes
Difficulty Level: Easy
1 whole egg
3 egg whites
Salt and pepper
- Dice your veggies into bite sized pieces.
- Heat a skillet over medium heat, and give it a good spray with cooking spray. Add the veggies, cover, and cook until veggies are cooked, but not mushy.
- While the veggies are cooking, whisk egg, egg whites, milk, salt, and pepper together. Tear or chop your fresh herbs.
- Turn the stove down to medium-low. Give the pan another good spray. Add the eggs evenly over the veggie mixture. Sprinkle the herbs on top.
- Cover, and cook for about 8 minutes, or until the eggs have set.
- Serve hot with a dash of hot sauce.