Saturday, September 3, 2011

Fake Egg Scramble

Usually, we just have super-quick eggs in baskets for breakfasts. On occasion, I feel inspired to make a breakfast involving somewhat more prep. Usually, my week-day go-to is a fake egg scramble.

Egg white scramble
Your must haves for a fake egg scramble (for 2 people) are:
1 cup of egg whites
Vegetables of choice
Seasonings of choice

Most of my varieties will involve two vegetables: Either tomatoes and onions, or bell pepper and onion. And I put in a lot of vegetables -- usually 1 whole bell pepper and 1/4 cup onion per scramble. If you remember to do so the night before, chop up your veggies and let them marinate in spices and olive oil over night. Yum!

I also will usually include between 1/4 to 1/2 cup roughly chopped basil, because YUM basil.

My primary seasoning is mild New Mexican chile powder. This is possibly the most delicious chile in existence--and it is well worth ordering from the Chile Shop, as it's a steal at only about $6 for 1/2 a lb, $8 for a lb. I usually use about 1/8 to 1/4 cup (see demonstration below).

I will also put in garlic powder and finishing salt.

Finally, I will occasionally add goat cheese -- although, you should be warned, with so many veggies and seasonings, it is difficult to taste the cheese.

This dish clocks in at a minimum of around 125 calories per person -- more if you add cheese or other oddments besides the veggies and seasonings.

Ease: 9
Taste: 8.5, 9.5 if a chile sauce is added instead of just the powder (this one recommended)
Comfort: 6


  1. Do you typically leave the veggies uncooked? I usually saute the peppers or onions first - I don't do that for mushrooms or tomatoes, which cook nice just from the heat required to cook the eggs.

  2. It depends on how lazy I am and what veggies I am using. If I am not lazy, I'll saute the onions (or shallots -- try those next time, yum!) first -- not the peppers because Zak likes them crunchy. If I'm lazy, I find that the onions are still great "raw" in the egg mix. But when I go with the latter, I use slightly fewer onions so the flavor isn't overwhelming.

    Also, note that I largely use sweet onions/vidalia onions. I feel like not sauteing those first changes the flavor of the dish less than not sauteing red onions, for example.


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