Garlic Pepper Egg Scramble

Some days you just need a hot breakfast.  Other days, you need a little extra protein.  This morning I made a scrambled egg with some veggies I found in the fridge.  It was warm, savory, and delicious.  I toasted a piece of whole wheat bread and topped it with 1/2 tbsp. of Nutella to round out the meal.

Scramble & Toast

To start, I rummaged through the fridge to see what needed using.  I had bell peppers left from my fajitas, and I will never use up the cloves of garlic I have before they go bad.  I thought diced onion would go well with this, but I didn’t have any.  Instead, I found some chives that were hiding in the deep recesses of the fridge.  They were a little worse for wear, but they got the job done.

I started by dicing the pepper and mincing the garlic and chives.  I put these into my small skillet over medium heat without adding any oil.  When the pepper began to sizzle, I stirred the mixture.  Since there’s no oil, if the garlic gets dry before the peppers get done, add a tablespoon of water to the pan and stir it up.

Peppers & Garlic in Skillet

In a small bowl, I scrambled one egg with a dash of skim milk.  On days that I didn’t have skim milk, I’ve used a dash of water, and that also works to thin the egg somewhat.  With that done, and the veggies un-stuck from the pan, I removed the pan from the heat, poured on the egg, and mixed it before returning the pan to the heat.

Uncooked Egg

From this point on, I simply scraped the bottom of the pan with a teflon spoon, making sure the egg didn’t get too hot too fast.  You can remove the pan from the heat, if necessary.  Once the egg was cooked through, I plated it, peppered it, put the Nutella on the toast, and had a delicious hot breakfast.  It’s just a scrambled egg, but it used up some leftovers, it incorporated some extra veggies, and it was delicious.

What did you have for breakfast?

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