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.
This snack is best eaten very late at night, preferably after attending a party of some other festive gathering. It’s easily assembled and pleasant to look at, even when blurry. Save to BigOven Yum Snack […]
In my latest article for the Food Network I give step-by step instructions with photos on how to make individual ice rings to cool down and brighten up summer drinks. They are easy enough to make for […]