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Slow Scrambled Eggs
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Slow Scrambled Eggs

Slow Scrambled Eggs

Serves one - The key here is super low heat – after you cook the vegetables you turn it way down, add the eggs and take your time.

Ingredients

  • Olive oil & butter
  • 1/2 cup uncooked diced vegetables: onions, bell peppers, mushrooms - anything you like
  • 2 eggs
  • 2 tablespoons Monterey jack cheese, shredded
  • Kosher salt & fresh ground pepper

Directions

  1. Add 1 teaspoon each olive oil and butter to a non-stick pan, let butter melt and then add veggies
  2. Cook over medium high heat, stirring often until softened - about 4 minutes then turn heat to low
  3. Beat eggs in a small bowl, stir in cheese then add salt & pepper – mix well
  4. Add a little more butter to the veggies in the pan, let melt and make sure all sides are coated
  5. Add beaten eggs & cheese – and using a spatula (preferably a soft one) and stirring often, stir the egg mixture until cooked, but not dry. The low heat should make this possible but can take a solid 5 minutes or more if the heat is low enough
  6. Serve, eat, repeat

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