This is the direct result of not being able to make an omelet properly. I have never been able to make an omelet. Something inevitably goes wrong and BOOM we’re having scrambled eggs instead. Which is fine. An egg is an egg. I attempt to make an omelet every time the eggs come out for a meal (we like breakfast for dinner more than we like breakfast for breakfast… go figure), but every time, scrambled eggs it is. I’ve watched The Fellow™ make them a dozen times, but I lack the finesse to go from egg pancake to flippy foldy egg pocket. I had a moment of hope this evening when I was making my serving, I almost had it, however, a lack of butter right in the center of the skillet caused the egg pancake to rip and spew forth its filling contents. I tried to salvage it; I did. There was nothing I could do at that point. It was ruined… as far as omelets go. As far as scrambled eggs go, it became a delicious masterpiece. A combination of healthy eggs and veggies and a hint of spice and cheese to make the best set of scrambled eggs to date.
Yet another testament to my palate progression: as a youngin’, I loved scrambled eggs. To this day, I can’t eat a runny egg (over easy, over hard, etc.). Scrambled is the way to go. Mom used to make me breakfast that was solely eggs. No seasoning, no flavor; not even cheese. Yeah. Weird kid. They couldn’t be wet, but they couldn’t start to overcook either (y’know, when the edges start to get a little crisp and dry). Mom knew how to make them and I was glad for that. As the years went on, I learned of the wonders of spices and additions. Honestly, it wasn’t until recently that I could appreciate an omelet with ingredients like mushrooms, spinach, cheese, bell peppers, etc. Which is all that’s in tonight’s white scramble.
So why am I calling it a “white scramble” when it’s very clearly yellow in color?
It is a combination of two egg whites, one whole egg, freshly grated parmesan, and mozzarella (with, of course, the vegetable filling). The yolk in the one whole egg is giving it its yellow hue. Why did I use a whole egg instead of straight up egg whites? BECAUSE EGG WHITES ARE DISGUSTING ON THEIR OWN. Yes. That’s right. Gross gross gross. I’ve tried the egg white omelet/scramble. I can’t stomach it. I can’t get it past the halfway point on my tongue. It’s a waste of egg, in my opinion. So in my attempt to get in better shape, I’m trying what I can to make egg whites palatable, and if that means incorporating one full egg and a LOT of pepper, sriracha, and other things to take away the undesirable taste of the egg white, so be it. I’ll take the hit on the fat/calories count. The combination of the veggies and the two white cheeses make this a delicious meal and honestly, quite filling. I’m still eating it as I type this and I’m finding I’m pretty full and I still have some left on my plate. It also doesn’t help that I had bacon. ;}
2 egg whites + 1 whole egg
1/3 cup bell peppers (I used orange, yellow, and red)
1/3 cup mushrooms, diced
1/4 cup spinach
1/4 cup Parmesan
1/4 cup Mozzarella
1 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon garlic powder
quick squirt of sriracha
1 1/2 Tablespoons milk
1/2 Tablespoon butter (for cooking)
1) Prep all the filling ingredients before beginning to cook. It makes the process much faster. Whisk together the egg whites and whole egg with milk vigorously until it is pale yellow in color. Add seasoning and whisk thoroughly.
2) In a 6″-10″ skillet, melt butter over medium heat and rotate the pan to coat evenly. When the skillet is hot enough to sizzle a drop of water, add eggs. Here is where you can choose to make an omelet if you don’t fail like I do, or turn the eggs in to a lovely scramble. If choosing the route of the omelet: don’t listen to anything I have to say about that process. You will end up with scrambled eggs. If choosing the route of scrambled eggs (on purpose): let the bottom of your raw egg pancake solidify just a little and stir to break up into pieces.
3) While the eggs are still relatively wet, add the other ingredients and stir thoroughly to incorporate it all. Continue to let the eggs cook until they are no longer wet and your other ingredients have had the chance to meet the skillet for some time (cold ingredients in a hot scramble is kind of gross).