My favorite breakfast food on the weekends is scrambled eggs, but not the kind with bacon and sausage that you might get at a restaurant. I am talking about fancy scrambled eggs with all kinds of appetizing mix-ins. I love putting all kinds of vegetables and greens into this breakfast, and one of my favorite additions ever is potatoes – the kind that was boiled or baked the night before (or even microwaved that morning), cut into little pieces, and turned golden on the pan next to the eggs.
Ingredients
It really depends on what you would like in the eggs and what you have in the fridge. It doesn’t matter if you are missing something or want to add something else. It’s all about personalizing and dressing up the scrambled eggs.
Here is what I used for the above picture:
- 6 eggs (this is for a family of 3)
- 2 cups of dark greens (I used the Power Greens mix that I have been loving lately)
- 1 cup precooked brown rice
- 1 cup precooked rotisserie chicken
- 1 cup feta cheese
- paprika
What else have I used in the past to dress up my scrambled eggs?
- red peppers
- orange peppers
- chicken nuggets
- cucumbers
- tomatoes
- precooked potatoes
- mozzarella cheese
Instructions
The first step is to make scrambled eggs. Choose whatever method works for you, but I like just whisking the eggs in a bowl with a fork while the skillet with olive oil preheats, then pouring the eggs into the skillet, and folding the eggs until they form their scrambled consistency. If you want fluffy eggs and have a blender or a Magic Bullet, feel free to use that, but I usually opt out of more equipment to wash.
You can leave the eggs for short periods of time to prep the other ingredients, but don’t leave them for too long or they will have fried sides and will be more flat. If you are adding veggies or cheese that need to be cut, wash and cut them now. If you are adding rotisserie chicken as I was this time, just pull and shred the chicken with your fingers or pull large pieces off and cut them with a knife. If I am using chicken nuggets, I microwave them during this time too.
When the eggs are no longer runny, you can add other ingredients in the order of cooking time they need. If you have potatoes that you want golden, you might want to cook them separately, but most veggies, rice, and chicken can be added now. I leave the greens until last because I like them just slightly wilted. Cucumbers and tomatoes are the exclusions if you choose to add them, since they go in after the eggs have been taken off the stove.
After everything is cooked (don’t overcook the veggies since they are always better and more nutritious when they are still crispy), take the skillet off the stove and add the optional soft veggies (cucumbers and tomatoes), optional chicken nuggets, the cheese, and top with your choice of seasoning – in my case, I sprinkled some paprika on top for color and flavor (paprika and feta cheese go amazingly well together).
And you are done! Add a fruit smoothie too and you have a delicious, nutritious breakfast that will keep you full until lunch. My smoothie here was just strawberries, kiwi fruit, pineapples, and water.
