Eggs – Not Just for Breakfast

So often I show you only the finished dish, and just use words to describe the procedure, so today I am bombarding you with a lot more pixels – FIVE photos.

Here goes:

Chop up the desired amount of any veggies you have on hand.  Here you see zucchini, onions, mushrooms, red pepper, and fresh tomatoes.

 

 

Peruse your supply of meat, cheese, and eggs.  I had pepperoni and jalapeño cheese on hand, and plenty of eggs.  These are regular chicken eggs, not the larger duck eggs.

 

 

Scoot the sautéed veggies to the side and break the eggs into the pan.  This particular day, I was experimenting with scrambling eggs in a new way.  That is . . . to break them into the pan as if they were to be “over easy”, letting the whites get slightly done . . . and THEN scrambling them.

My opinion of this method is “meh”.  The end result was larger pieces of eggs, which were probably considerably softer than a regular scramble would turn out by using a more regulation scramble routine.

I’ve done it now about three times, but the jury is still out.

 

 

 

This is how the eggs look – pretty much different from a traditional “scramble”.

At this point I added some leftover curly noodles, along with the pepperoni and cheese, and covered the pan to encourage all of these newly-added ingredients to come to a similar temperature to the veggies.

When they all seemed compatible, I mixed everything around, completely ruining the appearance, but totally enhancing the enjoyment!  It was mega delicious!

And the happiest part?  The next day, when Burger Boy wanted yet another cheeseburger for lunch, there was enough of this deliciousness for me to enjoy it all over again!   ;->

 

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