Scrambled Eggs

Plain and Fancy Scrambled Eggs

  • 2 eggs
  • Pan cooking spray
  • non-stick skillet

Optional add-ins for fancy scrambled eggs or an omelet

  • 1/3 cup shredded cheese
  • 1/4 cup sliced, fresh mushrooms
  • 1/3 cup chopped, fresh spinach
  • 1/4 cup diced tomatoes (drained if you are using canned tomatoes)
  • 1/4 cup diced and sauteed onions
  • 1/4 cup diced and sauteed bell peppers
  • 1/4 cup fried bacon or sausage, chopped into small pieces
  • 2-3 Tablespoons Rotel tomatoes and chilies, drained of excess juice

Crack the eggs individually into a cup.  Discard if you see any discoloration (you should only have a clear “white” and a shiny “yellow”).  Some organic and free-range eggs have a spot of blood in them from the rooster’s fertilization.  It won’t hurt you, but it looks gross.  Beat the eggs with a fork.

Heat your non-stick skillet on medium high (7-8 on a scale of 0-10)) and spray with Pam.  When Pam has heated for 30 seconds, pour in the beaten eggs. Stir gently as the hot skillet slowly turns the eggs from a liquid to a solid.  This takes 3-5 minutes in a medium high skillet.  The larger your skillet, the thinner your layer of eggs and the faster they will cook.

Omelet: Spray a cold non-stick skillet with Pam and place on a stovetop.  Heat the pan on high heat for 45 seconds and then pour the beaten eggs into the hot skillet.  Cook without stirring 2 minutes and reduce heat to medium high (7-8 on a scale of 0-10).  Cook 2 more minutes.  Slip a pancake turner under one edge to see if you can begin to lift the layer of cooked eggs in a single piece without breaking.  Once the large round disc of cooked eggs is firm enough to lift completely from the pan, flip it over to cook the other side.  This won’t take very long, so sprinkle your fillings (see add-ins for fancy scrambled eggs above) over the cooked side and continue cooking on medium high heat for 2 more minutes.  Lift the skillet and position over a plate.  Ease the omelet disc out of the skillet using the pancake turner to loosen edges.  When half of the flat omelet disc is on the plate, flip the other half on top of it, bending the disc in the middle for a half-moon shape.  Serve and eat immediately!