Fast Egg Scramble (Print Version)

Soft, cheesy eggs cooked with peppy peppers and your top-choice protein for a zippy, filling start to your day.

# Ingredients:

→ Base

01 - 4 big eggs
02 - 1 tablespoon water or milk

→ Vegetables

03 - 60 g onions, diced
04 - 60 g bell peppers, chopped

→ Protein (optional)

05 - 60 g bacon or ham, cooked and chopped (optional)

→ Dairy

06 - 1 tablespoon olive oil or butter
07 - 30 g grated cheese (feta, cheddar, or mozzarella)

→ Seasonings and Garnish

08 - Fresh herbs (chives, dill, or parsley), chopped, 1 tablespoon
09 - 1/8 teaspoon black pepper, freshly cracked
10 - 1/4 teaspoon salt, adjust as needed

# Steps:

01 - Toss on your herbs and hit it with some salt and pepper. Quick serve—dig in while it’s hot.
02 - Once eggs look shiny and just about done, take your skillet off the heat, toss in cheese, and let it melt from what’s left of the warmth.
03 - With a spatula, start gently nudging the eggs from the edge in. Keep moving things around slowly so everything cooks evenly.
04 - Pour the eggs over your veggies and protein. Slow things down to low heat and don’t touch them for half a minute.
05 - Slide in your onions, peppers, and your bacon or ham if you’re using them—let them cook for a few minutes 'til they start to soften up.
06 - Get your non-stick pan on medium flame. Add oil or butter so the whole surface is slick.
07 - Crack eggs into a bowl, pour in milk or water, then whisk good until the yolks and whites look totally blended.

# Notes:

01 - Pull the eggs from heat a bit early—carryover heat will finish the job.
02 - Play around with herbs and cheeses for different flavors each time.