Robert's Big Apple Morning Scramble
Inspired by a bustling New York morning, this hearty and savory egg scramble is packed with flavorful vegetables and a touch of cheese. It's a pragmatic yet satisfying meal, perfect for a busy city lawyer, offering quick energy and robust taste. This dish is designed for efficiency without sacrificing a hint of wholesome comfort, bringing a touch of city charm to your breakfast table.
Directions
- 1
In a medium bowl, whisk together eggs, milk or cream, salt, and pepper until well combined and slightly frothy.
- 2
Heat olive oil in a non-stick skillet over medium heat.
- 3
Add diced red bell pepper and chopped onion to the skillet. Sauté for 3-4 minutes until softened.
- 4
Stir in the chopped fresh spinach and cook for another 1-2 minutes, until the spinach wilts.
- 5
Pour the egg mixture into the skillet over the vegetables.
- 6
Allow the eggs to set for about 30 seconds without stirring.
- 7
Gently push the cooked eggs from the edges towards the center of the pan with a spatula, allowing the uncooked egg to flow underneath.
- 8
Continue cooking and gently folding for 3-5 minutes, or until the eggs are mostly set but still slightly moist.
- 9
Sprinkle the shredded cheddar cheese over the eggs during the last minute of cooking, allowing it to melt.
- 10
Serve the egg scramble immediately alongside two slices of toasted whole wheat bread.