Posts tagged lunch

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Posted 2 years ago
Easy Breakfast Scramble This is one of my favourite breakfast/brunch meals. Mostly because it’s so easy to put together, and you can use just about any ingredients you have on hand along with a few eggs. It usually takes me about 15 minutes from prep to eating, so this is a great one to throw together when you’re running short on time. So now you don’t have any excuses to eat a junkfood-filled meal when you’re running late. Today I made it with onion, green pepper, celery, green onion, garlic, prosciutto, cremini mushrooms, and hash browns. I cheated today and used frozen hash browns, but you could easily dice up some potatoes, season them up and bake them off in the oven to use instead. Start off by chopping up your vegetables and prosciutto (diced very thin). Cook off your hash browns—I chose to bake mine. Crack and whisk some eggs (2 per person). Add some olive oil to a hot frying pan and put in your prosciutto. You could easily substitute bacon, left over ham, sausage, pretty much any kind of meat. When the prosciutto is crisped up a bit, throw in your vegetables and sauté until they’re soft. Make sure to season here with some salt & pepper. Just a very small pinch of salt though because the meat will add quite a bit of salt on it’s own. Push your cooked vegetables and meat to the side of the frying pan and dump in your whisked eggs and scramble over low heat. When your eggs are ready, dump in your cooked hash browns (or feel free to serve them on the side) and mix with everything else. I will often top each portion with a bit of good, shredded cheese. A few other ingredients that I’ll often use here are zucchini, spinach, tomatoes (with seeds and core removed of course so things don’t get watery). Fresh dill is also a great way to season the dish. This is a great meal to have when you have guests coming for breakfast because it’s so easy to scale. If you have a large group to cook for, it’s probably a good idea to cook your vegetables and eggs in separate pans so you don’t run out of room. You can always toss them together in a big bowl after and serve them family style at the table. Zoom

Easy Breakfast Scramble

This is one of my favourite breakfast/brunch meals. Mostly because it’s so easy to put together, and you can use just about any ingredients you have on hand along with a few eggs. It usually takes me about 15 minutes from prep to eating, so this is a great one to throw together when you’re running short on time. So now you don’t have any excuses to eat a junkfood-filled meal when you’re running late.

Today I made it with onion, green pepper, celery, green onion, garlic, prosciutto, cremini mushrooms, and hash browns. I cheated today and used frozen hash browns, but you could easily dice up some potatoes, season them up and bake them off in the oven to use instead.

  1. Start off by chopping up your vegetables and prosciutto (diced very thin).
  2. Cook off your hash browns—I chose to bake mine.
  3. Crack and whisk some eggs (2 per person).
  4. Add some olive oil to a hot frying pan and put in your prosciutto. You could easily substitute bacon, left over ham, sausage, pretty much any kind of meat.
  5. When the prosciutto is crisped up a bit, throw in your vegetables and sauté until they’re soft. Make sure to season here with some salt & pepper. Just a very small pinch of salt though because the meat will add quite a bit of salt on it’s own.
  6. Push your cooked vegetables and meat to the side of the frying pan and dump in your whisked eggs and scramble over low heat.
  7. When your eggs are ready, dump in your cooked hash browns (or feel free to serve them on the side) and mix with everything else.

I will often top each portion with a bit of good, shredded cheese. A few other ingredients that I’ll often use here are zucchini, spinach, tomatoes (with seeds and core removed of course so things don’t get watery). Fresh dill is also a great way to season the dish.

This is a great meal to have when you have guests coming for breakfast because it’s so easy to scale. If you have a large group to cook for, it’s probably a good idea to cook your vegetables and eggs in separate pans so you don’t run out of room. You can always toss them together in a big bowl after and serve them family style at the table.

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