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.
September 14, 2012
by Jackie Alpers
3 eggs or 3/4 cup egg substitute
1 teaspoon butter - optional
Spray oil for pan
2 tablespoons salsa
1 tablespoon non-fat Greek yogurt
1 tablespoon crumbled Gorgonzola
Pepper to taste
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.