Sometimes a protein shake for breakfast just won’t do, am I right? I’ve been working out consistently 6 days a week for about 5 months now. I usually opt for a protein fruit smoothie for breakfast most days, BUT I love eggs and nothing beats a delicious, soft egg scramble.
I have a cousin who will remain nameless lol who constantly asks me about my “brunch eggs” as she calls them aka soft egg scramble. I am a soft egg scramble kinda girl and this method has never failed me. You can switch up your vegetable ingredients however you like or don’t use any veggies at all! Totally up to you.
I added a combination of scallion, white onions, and green bell peppers to my egg scramble this week and let me just say….it was SOOO flavorful. The smell of the veggies alone is satisfying. I had this scramble on the infamous Cheesecake Factory brown bread and it was truly spectacular. Yesssss, they sell Cheesecake Factory brown bread in your local grocery store, thank me later! This easy egg scramble recipe is too good not to share, so here it is!
I love blending my eggs in a magic bullet and truly believe that is the secret to restaurant-quality scrambled eggs. If you don’t have a magic bullet, use a regular blender and it will do the trick.
Also, don’t forget to add a tablespoon of water to the egg mixture. I’m not sure why this works but it just does! You don’t need milk, or cream, just a little water. I like my eggs fluffy and soft, if you don’t….this recipe is not for you. If you do, you’ve come to the right place, get ready for the best egg scramble you’ve ever had.
Soft Egg Scramble
Ingredients
- 2 large organic, brown eggs
- 1 tbsp onions diced
- 1 tbsp green bell pepper diced
- 1 tbsp scallion diced
- 1 tsp butter
- 1 tsp olive oil
- White cheddar cheese to taste* optional
- Salt Pepper, Red Pepper Flakes to taste
Instructions
- In a magic bullet, blender or Nutri-bullet, blend 2 eggs with a 1 tbsp of water for 5 seconds.
- In a nonstick frying pan on medium heat, melt butter with a drizzle of olive oil.
- Once hot, add onions, bell pepper, and scallion to the pan and saute for 2 minutes until fragrant.
- Add egg mixture to the pan and allow it to set for about 15 seconds.
- Once the egg begins to form, pull eggs from the outside of the pan to the center with a wooden spoon. Do this until all sides of the eggs are pulled into the center.
- Reduce heat to low and add cheese, stirring into eggs until melted.
- Turn off the heat and top eggs with red pepper flakes to taste.
- Serve on toast, croissant, or by itself.
P.S. Check out my last recipe here.
