This recipe is the result of an early morning haze wherein I emptied random things from the refrigerator into a pan in a blurry attempt to make breakfast. It came out better than I expected, and now my husband and I eat scrambled eggs for breakfast this way almost every day.
Sometimes just a little twist on a traditional dish really makes it shine.
Spray a large saucepan over medium-low heat with non-stick spray and drop in the butter if you're using it. Whisk together the eggs, Greek yogurt, salsa, Gorgonzola and Cholula seasoning in a mixing bowl before pouring into the pan. Scramble until almost all of the liquid is absorbed. Turn off the heat, cover and let sit for two minutes. Serves 1or 2.
Prepare the grains according to package instructions unless otherwise noted. You can do this in advance and store the cooked grains in the refrigerator to save time later. Different varieties of the same grain have […]
Grain Bowl With Green Quinoa, Tepary Beans, Avocado and Egg Start your day with this Sonoran style power breakfast. It’s high in protein, complex carbs and healthy fats. Serves 1. Ingredients 1/2 cup dry quinoa […]