Stir-fry Veggie Scrambled Eggs

Shelly Oswald

Spring is the only time if the year I really want to eat eggs.  The flavor is so much better when the hens are starting to lay after a winter rest.

I suck at making omelets and am seldom patient enough to make a frittata, so scrambled is how we roll in our house.  I can make light & fluffy scrambled eggs (thank you, Great Grandma Ruth & Grandma Nolan!!)

Adding veggies, cheese, leftover spaghetti, herbs, or seasonings in scrambled eggs takes a plain old breakfast staple to Bon Appetit!  

Lately, my preference has been to use frozen stir-fry veggies:

  1. Add 2 Tbsp of butter to skillet over medium-low heat
  2. Add 1/2 of a 10 oz package of frozen stir fry veggies, cover and simmer until tender (5-10 mins depending on veggies in the package)
  3. Whisk 4 eggs with 1-2 Tbsp of milk and a small splash (1 tsp) of Bragg's Aminos or soy sauce
  4. Add egg mix to veggies in skillet
  5. Sprinkle some parmesan cheese on top (if you have it)

Watch for the eggs on the edge of the skillet to start to set up then gently run your spatula through the pan in strips and gently turn the eggs over.  Wait a minute, turn the eggs again and cook until they are no longer runny.

The key I have found to making tender scrambled eggs is adding the milk and being gentle with them when you turn them.

PS My Grandma Nolan had us standing on stools by the stove to learn how to make scrambled eggs. My brother Brian favored was curry powder - curried scrambled eggs are amazing.

Last week's recipe ...