Break Your Eggs.

I made one of my favorite Sunday breakfasts this morning, and I thought it would make an interesting recipe post.

I like eggs.  Used to hate them, but the more I made them my way, the more I began to love them.  This is pretty much a basic scramble recipe, but you can add different things to the mix.  That's the beauty of scrambled eggs - you can't eff 'em up.

Rainbow Scramble
Serves One...sigh.

2 Tbsp Light Butter
2 Whole Eggs
1-2 Tbsp Skim Milk
Dash(es) of Hot Sauce
Salt and Pepper
1 clove garlic, minced
1/3 cup finely chopped multicolored bell peppers (I buy them frozen.  It's cheaper.  But if you have red peppers on hand, use 'em.)
3-4 leaves Fresh Basil, cut into ribbons
1 oz grated hard cheese (Parmesan, Asiago, etc.  I got some piave on sale yesterday, and it's salty and tasty and special!)
2 pieces high fiber bread

Melt 1 Tbsp of light butter in a nonstick pan.  Add the garlic and peppers and saute over medium heat until cooked through.  If you use frozen peppers, cook them until the excess moisture has evaporated, but they still have bright color.

Meanwhile, in a cup whisk together eggs, milk, salt, pepper and hot sauce.  Don't you love hot sauce?  Toast your bread.  I don't have a toaster, so I popped them in the oven which took forever.  Add the eggs to the pan and scramble vigorously with a spatula. 

Just before eggs are fully cooked, grate your cheese into the pan and add basil.  Mix it all up.  Add S&P to taste, maybe more hot sauce.  Serve in a bowl with buttered toast that's been cut into halves. 

Enjoy with coffee and a bad VH1 reality show.

So there's that,

Laura