If you know me well, you know I eat eggs every. single. morning. Not just to make a dent in the five-egg-a-day supply from our backyard chickens, but because unless I have a combination of protein and carbs, I get shaky by 10am. Everyone’s different, but for me, breakfast is truly the most important meal of the day.
So my point is, I’ve made a lot of eggs. And I’ve tried a lot of new flavor combos to keep things interesting. As I’ve mentioned, I (mostly) gave up dairy a year or so ago. Cheese can be an important component to give scrambles that creamy factor. So I’ve found a few ways to get around that.
1. Avocado – hot avocado is a sin but I slice up fresh avocado and put it on top of my cooked eggs. You won’t miss the cheese. Salsa is good too.
2. Veggies – zucchini, for example, has a high water content. When veggies are cooked to a soft (dare I say, mushy) state, they can also replace the creamy factor usually offered by the cheese.
3. Onion – I know not everyone likes onion. You’re welcome to leave it out. But in addition to creaminess, cheese gives a great flavor punch. Onion adds that flavor back in.
4. Cooking Technique – I swear by this. Don’t scramble the egg together with a fork before adding it to the pan. I crack the egg directly into the pan and then break it up with my heat-proof rubber spatula and stir quickly. It gives the scramble a creamier consistency. And if you’re wondering…yes, I did initially discover this out of laziness.
If you'd like to add cheese, I've recommended one for each recipe. Crumble or shred and stir in at the end, when the eggs are almost cooked through.
Now, without further ado, here are my creamy, flavorful, colorful, interesting, and nutritious breakfast scrambles.
Zucchini, Green Onion and Basil
I first had zucchini in my eggs at a breakfast place in Santa Barbara, where I lived for many years. It’s the best. When my daughter was a baby and first started eating eggs, I would mix shredded zuchhini into the scramble and she loved it. Finely grate about a third of an average-sized zucchini. Chop one green onion. Add both to a pan that has been pre-heated to medium heat with your preferred fat (butter, olive oil, non-dairy butter alternative). Season with salt and pepper. Cook until everything is soft. Reduce heat to low-medium. Add two eggs, break yolks and stir vigorously until well blended. Season with salt and pepper again, if needed. Continue cooking until just cooked through but NOT DRY. Stir in a handful of chopped basil. Remove from heat. Serve with sliced avocado. Optional cheese addition: Parmesan.
Broccoli, Ham and Red Onion
Something about this combo tastes like cheese. I think it’s just that Cheddar is so often paired with broccoli and ham that even when it’s left out, my brain still thinks it must be in there. Heat your preferred fat (olive oil, butter, non-dairy alternative), in a pan over medium heat. Add about a tablespoon of finely diced red onion. While that’s cooking, take a handful of broccoli and finely shave off just the florets, leaving the stems, which would take too long to cook. This is a scramble after all, and nobody wants to spend 20 minutes cooking a quick breakfast. Add the florets to the pan and cook for a few minutes to soften. Season with salt and pepper. Once that’s ready, stir in the ham, then immediately add two eggs. Break the yolks and stir vigorously until well blended. Season with salt and pepper again, if needed. This tastes great served taco-style inside corn tortillas. Optional cheese addition: Cheddar.
Tomato, Black Olive and Green Onion
This is best in the summer when you can get really flavorful, vine-ripened tomatoes. Add your preferred fat (butter, olive oil, non-dairy butter alternative) to a pan over low-medium heat. Once melted, add one chopped green onion and stir until soft. Stir in about a handful of chopped tomatoes. Season with salt and pepper and stir to let the tomato cook a little. Next, stir in a small handful of chopped black olives. Then add your two eggs, break yolks and stir vigorously until well blended. Season with salt and pepper again, if desired. Remove from heat when the eggs are cooked through. This is a great one to serve with avocado. Optional cheese addition: Monterey Jack.
Antipasto with Red Onion
Think of an antipasto platter: marinated veggies, cured meats and – for those able – cheese. This scramble focuses on the veggie side of the antipasto platter. I used a colorful olive tapenade and tangy marinated artichoke hearts, which I always have in the fridge for salads. But there are so many possibilities: sun dried tomatoes, salami, prosciutto, marinated mushrooms…. If you like Mediterranean flavors – and vinegar – as much as I do, this one’s for you. Since these ingredients (except the onion) are already cooked and soft, I suggest mixing them in right at the end. Place your pan over medium-low heat and add olive oil (to keep with the theme). Sauté about a tablespoon of finely chopped red onion until softened. Add two eggs, break the yolks, and stir vigorously, seasoning well with salt and pepper. Just before done, stir in the artichoke hearts and a heaping spoonful of tapenade (or your preferred antipasto ingredients). Cook just a few more seconds, until heated through. Optional cheese addition: Feta.
Black Bean and Tomato
If any of you have seen my regular recipe rotation, you know there’s a prevalence of Southwest/Mexican flavors. Any combination of those staple ingredients makes me happy. (black olives and black beans, avocado and salsa, etc.) I always have several cans of black beans in my pantry. You could use salsa for this, but when in season, I always have fresh tomatoes around too—don’t refrigerate them! It gives them a grainy texture. Drain the beans, but not thoroughly, so you have some of that starchy liquid left to help give the eggs a saucy component. Heat your preferred fat (olive oil, butter, non-dairy alternative) over low-medium heat. Add two eggs, break yolks and stir vigorously until well blended. Season with salt and pepper. When almost done, add about ¼ C. of the black beans and an equal amount of chopped tomatoes. Season the beans with a little seasoning salt. Stir until the additions are heated through. You don’t need avocados on this since those black beans help to make the eggs extra creamy, but it sure doesn’t hurt. Definitely finish with a little hot sauce. Optional cheese addition: Pepper Jack.
One final note: I put hot sauce on all of my scrambles!