Egg

• servings: 2
• active time: 5
• total time: 10

Ingredients

½ tablespoon butter

4 eggs, whisked

Sea salt

Freshly ground black pepper

Directions

1 Heat a skillet over medium heat until warmed. Add the butter, and tilt the pan to coat as it melts.

2 Pour the eggs into the pan, and season with salt.

3 Use a silicone spatula to stir the eggs, making contact with the pan as you go to ensure none of the eggs remain on the pan surface for too long.

4 Continue stirring for about 5 minutes, until the eggs are nearly cooked through and set. Remove the pan from the heat, and serve with freshly ground pepper.

Notes

VARIATIONS

Cheesy Egg Scramble: Follow the basic instructions. Fold in ½ cup of shredded sharp Cheddar cheese just before removing the eggs from the stove.

Spicy Ham Scramble: Follow the basic instructions. Fold in ½ cup of diced ham and a pinch of red pepper flakes just before removing the eggs from the stove.

South of the Border Scramble: Follow the basic instructions. Just before removing the eggs from the stove, fold in ¼ cup of shredded pepper Jack cheese and ½ cup of drained and rinsed black beans. Serve with Fresh Salsa (page 190) and 5-Minute Guacamole (page 188).

Mediterranean Scramble: Follow the basic instructions. Just before the eggs set, add ¼ cup of diced tomato, 2 tablespoons of sliced black olives, and 2 tablespoons of crumbled feta cheese to the pan.

Continue to cook until heated through.