- Prep Time:
- 2 min
- Cook Time:
- 2 min
- 2 eggs
- 2 tbsp (30 mL) milk (1%)
- Pinch salt
- Pinch pepper
Whisk eggs, milk, salt and pepper in small bowl.
Spray skillet with cooking spray. Heat skillet over medium-high heat until hot enough to sizzle a drop of water.
Pour in egg mixture and immediately reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds.
Cook until eggs are thickened and no visible liquid egg remains, but they eggs are not dry.
Scramble eggs with 1/4 cup (50 mL) shredded or mozzarella cheese.
Scramble eggs with 1/4 cup (50 mL) well-drained salsa and 1/4 cup (50 mL) shredded Tex-Mex cheese blend.
Sauté 1 chopped small zucchini and 1 diced small onion in 1 tsp (5 mL) vegetable oil until softened. Add 1-1/2 cups (375 mL) pasta sauce with garden vegetables; simmer for 5 minutes and set aside. Scramble 6 eggs with 1/3 cup (75 mL) milk. Spoon pasta sauce mixture over eggs.
Add chopped fresh or dried herbs to whisked eggs before scrambling, or sprinkle with fresh herbs over scrambled eggs before serving.
Although it's best to serve scrambled eggs immediately after cooking, you can keep them warm for a short time by covering and placing them over a pan of hot water instead of holding them over direct heat.
Slow cooking will create scrambled eggs that are fluffy, creamy and thick.