Wednesday, January 30, 2013

Scrambled Eggs with Cheddar and Bellpepper

This semester has brought about a new level of craziness to our lives. It's been good to keep busy between work and school, but it does cause us to really appreciate those days we have just the two of us.

This weekend we had a day like that, of enjoying our morning coffee with a late breakfast, overall just a day to relax. This weekend had also brought about rain and drizzle, which has now turned into snow, which I really love. It makes it feel so wintery.

For our morning together, we made scrambled eggs with bellpepper, with a side of fruit. I know everyone likes their scrambled eggs a little bit different, and it isn't much to say but I'll give you our recipe anyways. I prefer eggs that are prepared like an omelette, but then quickly scrambled at the end. I don't like them browned or tough, and I like them light, fluffy, and as moist as possible. I also like medium pieces, not too crumbly nor too large of pieces. Picky, right? Well, if I'm truly going to examine scrambled eggs, than I guess I better look at all of these details.

Scrambled Eggs with Cheddar and Bellpepper
Total Time: 10 min Serves: 2
Gluten-Free | Vegetarian

1 tbsp butter
5 eggs
1/2 cup Sharp White Cheddar, shredded
1/4 cup milk
salt, pepper to taste
1/2 yellow bellpepper, diced
3/4 cup Blueberries, divided and 1 Banana, sliced in half

How To:
In a medium bowl, add eggs, cheddar, and milk. Whisk for 2 minutes. Add salt and pepper.

In a medium skillet, heat butter over medium heat. Once butter melts, turn pan to disperse butter. Pour eggs into skillet. Turn heat down to low. Cook for 3 - 4 minutes. With a spatula, occasionally scrape the bottom of the pan in long strokes.

After the three minutes, increase heat to medium and add bellpepper. Begin to lift up sections of the eggs, and turn over to cook the top section. Don't break apart eggs into smaller pieces yet. Continue cooking for 1 - 2 minutes or until moisture begins to evaporate. Depending on taste, serve immediately, or allow to cook for another couple of minutes until desired moisture level is reached.

Serve with fresh blueberries and banana.

1 comment:

  1. I am picky about my scrambled eggs to!! So jealous you have some winter weather over there! Oh how i miss it!


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