Good morning, all. I am back! Now, come on… you really didn’t think I was a Milli Vanilli did you? No, one hit wonder here. I committed to this thing, so let the next Blog commence.
So, here I am on a Saturday morning alone. Now don’t feel bad for me. I use to be someone that dreaded being alone, but with busy work weeks filled with lots of personalities, I will let you in on a little secret… I kind of like being alone. Shhhh! While the Hubby is off in the woods for the last day of Hunting Season (which is humorous to me since there is Bow Season and soon, Spring Fly Fishing) I found myself at home with no plans. Say it with me people – NO PLANS. Now that does not happen often.
I straightened up the house, stoked the wood stove (ah, I sound so Country Chic!) and then thought… “I am making myself breakfast this morning!” I actually got excited as I rummaged the refrigerator looking for ingredients to whip something up and I kept thinking of the “Treat Yo’ Self” episode from Parks And Recreation with Tom (Aziz Asnari) and Donna (Retta). WATCH HERE for a good laugh!
You know from my earlier and first post – Black-Eyed Peas Salsa, I used some vegetables, so you could say I had some veggie leftoverage (I just made up this word and I am keeping it). My Hubby is usually the Breakfast Chef in our home and if we are not eating together, I usually eat breakfast on the go. So, it was a little odd for me to round up the ingredients and cookware for myself.
After a quick assessment of my ingredients I decided to accept the challenge and create an Egg White Scramble. I used Green Onion, Green Pepper, Red Onion and Tomatoes, all washed and diced.
Add some butter to a skillet heated on medium.
Add your colorful ingredients!
In a separate bowl whisk three egg whites, add a dash of 2% milk and some sea salt and pepper.
Add egg whites to skillet, once veggies are nice and tender. Allow egg whites to cook over veggies, scrapping the sides and tilting the skillet to pull loose egg to cook. Once egg is evenly cooked, add a 1/4 tsp of chives and scramble the ingredients.
And, because I live life on the edge… I added a pinch of Mozzarella cheese to top.
Plate the scramble on a plate, sprinkle some sea salt and pepper, and add some sliced tomatoes.
Now, grab your coffee and enjoy!
EGG WHITE SCRAMBLE:
* This is based on one serving since I decided to… “Treat myself!”
- 2 – Green Onion Bulbs – Diced (both white and green part)
- Quarter of Green Pepper – Diced
- Red Onion – Diced
- 2 – Heirloom Tomatoes – Diced (I used ‘Carmello’)
- 1/2 Tbsp of light Butter
- 3 – Egg Whites
- Splash of 2% Milk
- Mozzarella Cheese to taste
- 1/4 tsp of Chives (dry)
- Sea Salt to taste
- Pepper to taste
Dice the vegetables. I used Green Onion, Green Pepper, Red Onion and Tomatoes. Add 1/2 Tbsp of butter to skillet heated on medium. Add vegetables, minus tomatoes to skillet and cook until tender. In a separate bowl, whisk three egg whites, add a splash of 2% milk and salt and pepper to taste. Add egg whites to skillet, over vegetables. Cook the egg whites, scrapping the sides to cook all eggs. Add 1/4 tsp of chives and scramble ingredients. Once cooked through, add Mozzarella Cheese, salt and pepper to taste. Enjoy!