The current exchange rate of the dollar has made vacationing in Europe prohibitively expensive for most people. Of course, that did not stop me from travelling to England last summer…but since no such vacation is probably going to happen this year (hint..hint..hubby dearest!), I might as well enjoy the breakfast you would get in a Bed and Breakfast or Pensione and imagine that I am in Europe! :-)
Here’s my recipe for a great breakfast regardless of whether you are in America, Europe, India or anywhere else in the world!
CHEESY SCRAMBLED EGGS WITH SCALLIONS AND TOMATOES
- 1 bunch of scallions or spring onions or green onions, chopped (Can be substituted with half a finely chopped onion)
- 2 tomatoes, seeded and diced. You can substitute these vegetables with bell peppers, cilantro, pretty much any veggies of your choice.
3. 1/2 tsp olive oil
4. 1/2 tsp butter (can be substituted with more oil, instead)
5. 3 eggs
6. 1/8 cup light cream (my new discovery in the grocery store!) (Can be substituted with regular milk or heavy cream)
7. 1/8 cup fat free milk (or 2% milk, or whatever milk you like to drink)
8. Salt to taste
9. 1/2 tsp pepper
10. A 1 square inch piece of smoked gouda, cubed (that’s what I had at home, but provolone, cheddar or any melty cheese would be a good substitute)
- Heat the oil and butter in a medium saucepan.
- Add the scallions and tomatoes (reserving about 1 tsp of scallions for garnish) and stir.
- While the veggies cook, beat the eggs in a medium bowl.
- Add the cream, milk, salt and pepper to the eggs and continue to beat, until frothy.
- Continue to stir and cook the veggies until there is no longer any liquid in the pan, about 5-10 minutes on medium high.
- At this point, reduce the heat to medium and add the beaten egg mixture and the cheese cubes. It is important for the eggs to be cooked on medium to low heat, so that the water does not separate.
- Leave the eggs alone for a minute and then begin to stir. Continue stirring until there is no more liquid and the eggs start to look like solid fluffy bits, rather than liquid.
- Garnish with the remaining scallions and serve with buttered multi-grain toast and a big glass of orange juice.