Skip to main content

How to Jazz Up Scrambled Eggs

By Catherine Newman 

Active Time: 10-20 minutes
Total Time: 10-20 minutes
Makes: 1 serving
Total Carbohydrates: 1 gram per serving (plus additional for the fillings)

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), but, 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 such a good and painless way to get your greens, you might as well.

Ingredients

2 eggs
2 teaspoons water
A large pinch salt
2 teaspoons butter
Fillings (see below)

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! Or that’s how I feel, at least.

  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.

Favorite filling combinations

  • Baby spinach with chopped pickled jalapenos and cream cheese

  • Baby spinach with sautéed mushrooms and 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 (e.g. broccoli, Brussels sprouts, winter squash, sweet potatoes) and goat cheese

About Catherine

Catherine loves to write about food and feeding people. In addition to her recipe and parenting blog Ben & Birdy (which has about 15,000 weekly readers), she edits the ChopChop series of mission-driven cooking magazines. This kids’ cooking magazine won the James Beard Publication of the Year award in 2013 – the first non-profit ever to win it – and a Parents’ Choice Gold Award. Last year they started the WIC version of the magazine for families enrolled in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), and are currently developing Seasoned, their senior version, commissioned by the AARP. They distribute over a million magazines annually, through paid subscriptions, doctor’s offices, schools, and hospitals. Their mission started with obesity as its explicit focus – and has shifted, over the years, to a more holistic one, with health and happiness at its core. That’s the same vibe Catherine brings to the diaTribe column.

[Photo Credit: Catherine Newman]

Share this article