How To Jazz Up Scrambled Eggs

Okay, these are just eggs scrambled with omelet-type ingredients, but I like the sound of it – and also, I prefer scrambled eggs because they’re unfussy and the eggs are fluffier. Add your favorite ingredients here (think: pizza toppings). Yes, you’re going to notice that every recommended filling combo starts: “Baby spinach and...” Of course, you don’t have to add spinach to all your eggs, but it’s tasty and such a good, painless way to get your greens. 

Recipe Details: Jazzed-Up Scrambled Eggs

Total time: 10-20 minutes
Makes: 1 serving
Total carbohydrates: 1 gram per serving (plus additional for the fillings)

Ingredients

• 2 eggs
• 2 teaspoons water
• A large pinch salt
• 2 teaspoons butter (can sub with olive oil)
• Fillings (see below)

Favorite filling combinations:

• Baby spinach with chopped pickled jalapenos and cream cheese
• Baby spinach with sautéed mushrooms, onions (do these in the pan before adding the egg), and cheddar
• Baby spinach with feta and black olives
• Baby spinach with Monterey Jack and a spoonful of salsa
• Baby spinach with diced ham or crumbled bacon and American cheese
• Baby spinach with chopped leftover cooked vegetables (broccoli, Brussels sprouts, winter squash, sweet potatoes) and goat cheese

Instructions

1. Crack the eggs into a small bowl or mug, add the water and salt, and use a fork to beat them well. The more you beat them, the fluffier they’ll be.
2. Heat the butter in a small pan over medium-low heat. When the pan seems hot, pour in the eggs. Add your filling ingredients and scramble the eggs, dragging the spatula across the bottom of the pan so that the egg that hasn’t set yet can run underneath the egg that has.
3. When the eggs are done to your liking, serve them (I like adding a side of whole wheat toast, but these are great on their own). Add salt and pepper to taste.

Photo credit: Catherine Newman