Scrambled eggs are so delicious that you don't have to save them for the morning. Stir until everything is mixed, ham is heated, and cheese is melted. Because of the milk, they will remain moist, but they should not be runny or sticky. Pour into pan and stir continually for about 2 to 3 minutes, until eggs are cooked. (Use medium on an electric stove, medium-high on a gas.) While pan is heating, whisk together eggs, Worcestershire sauce, milk, salt, and pepper with a fork, just until blended. Spray non-stick frying pan with cooking spray. Just wait and see.ġ/2 teaspoon Worcestershire sauce (I use Lea & Perrins, of course)Ģ tablespoons nonfat milk or 2 tablespoons low-fat milkġ slice cooked ham, chopped into bite-size piecesġ/4-1/3 cup shredded cheddar cheese or 1/4-1/3 cup Mexican blend cheese Serve with salsa, avocado, and tortillas.Īdd some ham to your eggs for a delicious twist. Continue to cook, stirring occasionally, until cooked through, about 1 1/2 minutes. Gently stir with a spatula to bring cooked curds up from the bottom of the pan. Add egg mixture and cook until bottom is set, 30 seconds. In reserved skillet, heat remaining teaspoon oil over medium. In a large bowl, whisk together eggs and whites, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons water until well combined. Wipe skillet with a paper towel reserve skillet. Remove to a plate and cover with foil to keep warm. Add scallion, corn, and cumin and cook until scallion has wilted, 2 to 3 minutes season with salt and pepper. Add bell pepper and cook until softened, 5-7 minutes. In a medium nonstick skillet, heat 1 teaspoon oil over medium.
#JUST CRACK AN EGG PROTEIN PACKED SCRAMBLE FULL#
They'll keep you full for the rest of the day and show you that breakfast really is the best meal there is.ġ/2 diced orange bell pepper, ribs and seeds removedĢ warmed according to package instructions whole-wheat flour tortillas (6-inch) If you want a whole lot on your plate, then get together the following ingredients. Once the eggs are setting, remove the pan from the heat, and continue stirring the eggs until they are done to your liking. Using the same spoon, move everything about the pan as you do when scrambling eggs. Put the corn tortilla strips back in the pan, and add the beaten eggs and salt. Add the chopped tomato and spring onion to the hot oily pan along with the chopped chilli, turning everything about for a minute or so with a wooden spoon. Fry the tortilla strips for a few minutes until crisp and golden, and then remove to a bowl. Roll up the corn tortillas in a sausage shape and then snip them into strips with a pair of scissors straight into the hot oil. Heat the vegetable oil in a heavy-based frying pan. ¼ teaspoon maldon salt (or pinch table salt) It contains onions, chili, and every other spice you could ever want. If you want a little bit of spice in your meal, this is the recipe for you.