No Green Eggs And Ham here, but Chef Ninamarie has brought us a terrific recipe for Scrambled Eggs. These eggs are a great anytime choice – perfect for a lazy Sunday breakfast, but with their high nutritional content, also perfect to get your workday off to a confident start!
Chef Ninamarie says, “This recipe is vegetarian, packed with protein, low in carbs and fat, AND it’s satisfying delectable. The trick here is to add yogurt into the scrambled eggs. Yes, yogurt. Not milk or cream, but nonfat or low fat Greek yogurt. It adds a nice hint of tang to the eggs, kicks up the protein even more and adds probiotics. It might sound a little odd, but the results are creamy and smooth.
Peppers are a great source of vitamins, especially vitamin C, and are great antioxidants. Quickly sauté them with some scallions and spices, add them on top of your eggs, and you have an awesome healthy meal.
I would happily eat this for dinner with a glass of chilled wine, or a weekend breakfast with a nice cup a tea.”
The Creamiest Scrambled Eggs
By Ninamarie Bojekian
1 Packed Cup Mini Sweet Peppers, thinly sliced lengthwise
2 Scallions, thinly sliced lengthwise
1 Garlic Clove, minced
4 Large Eggs
3 Heaping TBS Greek Yogurt
Salt, to taste
3 TBS Olive Oil
1 Pinch Dried Oregano
1 Pinch Paprika
1 Pinch Red Chili Flake
1 tsp Butter
Heat a small skillet or sauté pan over high heat. When pan is nice and hot, add olive oil and swirl. Add peppers and scallions; let sit for 1 minute without moving. Add garlic, a little salt, dried oregano, paprika, and red chili flake. Toss and let sit for another minute. Toss, remove from heat, and set aside.
In a large bowl, whisk together eggs, yogurt and a pinch of salt. Whisk well until incorporated and frothy.
Heat a small nonstick pot or sauce pan over medium low heat. Add butter and melt. Add the whisked eggs (you shouldn’t hear any sounds when the egg is added, if you do, lower the heat). Let eggs sit for 2 minutes. Gently stir with a rubber spatula, scrapping the bottom of the pan in a few even strokes. Let the eggs sit for another minute. Remove from heat, gently stir, then spoon into serving bowls. Don’t overcook! Eggs should be a little wet when you remove them from the pan.
Top the eggs with the sautéed pepper and scallions. Drizzle any of its remaining oil over the eggs & serve!