California Scramble
I'm not a "coffee-all-day" kinda girl.
What I am is a "one-really-good-cup-of-coffee-in-the-morning" kind of girl (oh, the love I put into my morning brew!)
AND since Katie has joined the tribe, my morning cup of coffee seems to be growing larger by the week!
So what does this all have to do with my California Scramble?
Who the hell knows! Remember... I'm sleep deprived people!!
Just kidding... it really is related (well, sorta).
You see, I've developed the habit of drinking coffee with A LOT of milk. I mean technically I make myself a latte every morning (about a cup of milk and some maple syrup...yum!).
SO here's what happens:
My morning cup of Joe get's bigger = more milk and maple syrup = smaller appetite for real breakfast food.
Other than my morning Joe, breakfast has been pretty simple these days. It's usually a piece of fruit or a couple scoops of almond butter straight out of the jar.
My point?
I haven't been making anything worth sharing on the breakfast front lately (and I know you guys like breakfast food b/c they tend to be some of most popular posts!). So when Beng and I decided on eggs for a late breakfast/early lunch (I suppose some might call that brunch) on Saturday my creative culinary juices started flowing. I wanted something yummy and of course simple!! I needed to work with what I had on hand and this California Scramble is what I came up with!
I really like making scrambles... they're kind of like a "lazy girl's omelet". They have all the same flavor with a lot less structure... what's not to like about that?
Since I was adding the bacon and the avocado I decide to go half eggs and half egg whites... I find I don't miss the extra eggs and adding the whites helps to balance out the dish. You'll see that you get plenty of richness form the two eggs along with the bacon and avocado and won't even miss the extra yolks!
What I am is a "one-really-good-cup-of-coffee-in-the-morning" kind of girl (oh, the love I put into my morning brew!)
AND since Katie has joined the tribe, my morning cup of coffee seems to be growing larger by the week!
So what does this all have to do with my California Scramble?
Who the hell knows! Remember... I'm sleep deprived people!!
Just kidding... it really is related (well, sorta).
You see, I've developed the habit of drinking coffee with A LOT of milk. I mean technically I make myself a latte every morning (about a cup of milk and some maple syrup...yum!).
SO here's what happens:
My morning cup of Joe get's bigger = more milk and maple syrup = smaller appetite for real breakfast food.
Other than my morning Joe, breakfast has been pretty simple these days. It's usually a piece of fruit or a couple scoops of almond butter straight out of the jar.
My point?
I haven't been making anything worth sharing on the breakfast front lately (and I know you guys like breakfast food b/c they tend to be some of most popular posts!). So when Beng and I decided on eggs for a late breakfast/early lunch (I suppose some might call that brunch) on Saturday my creative culinary juices started flowing. I wanted something yummy and of course simple!! I needed to work with what I had on hand and this California Scramble is what I came up with!
I really like making scrambles... they're kind of like a "lazy girl's omelet". They have all the same flavor with a lot less structure... what's not to like about that?
Since I was adding the bacon and the avocado I decide to go half eggs and half egg whites... I find I don't miss the extra eggs and adding the whites helps to balance out the dish. You'll see that you get plenty of richness form the two eggs along with the bacon and avocado and won't even miss the extra yolks!
California Scramble
Ingredients
¾ cup of egg whites (6 egg whites)2 eggs
¼ cup sliced scallions
¼ cup diced tomatoes
½ of an avocado, diced
2 slices of cooked turkey bacon, crumbled up
Directions
Whisk eggs and egg whites together in a medium bowl until well combined. Season with some salt and pepper and add a splash of water (or milk).Bring a medium, non-stick, sauté pan over a medium LOW heat. Spray the pan with a little non-stick something or other OR add a pat of butter. Add eggs to the pan and allow them to set a bit before stirring.
Once your eggs are beginning to cook, sprinkle in the scallions, tomatoes, and bacon and gently fold all the ingredients into your eggs.
Once the eggs are cooked through, plate it all up and top with avocado. Enjoy!
Nutritional Analysis
Calories: 244; Total Fat: 13.5g; Saturated Fat: 2.3g; Cholesterol: 234mg; Sodium: 522mg; Carbohydrate: 5.9g; Dietary Fiber: 3.5; Sugars: 2.2; Protein: 25.9g
Other recipes you may enjoy:
Caprese Omelet from Poor Girl Eats Well
Tomato Omelet from Greg's World on a Plate
Swiss Chard Scramble from Eat This
Asparagus and Feta Scramble from Lisa's Kitchen
Tofu Scramble w/ Spinach and Sweet Potatoes from To Live and Eat in L.A.
Caprese Omelet from Poor Girl Eats Well
Tomato Omelet from Greg's World on a Plate
Swiss Chard Scramble from Eat This
Asparagus and Feta Scramble from Lisa's Kitchen
Tofu Scramble w/ Spinach and Sweet Potatoes from To Live and Eat in L.A.
- Filed under Breakfast, Eggs, High Protein, Low Carb, Wheat-Free
- Tagged with Avocado, Egg Whites, Eggs, Omelet, Tomato, Turkey Bacon
- Print this recipe
- 2 comments
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Comments
Nicole :
Looks like my kind of breakfast! I much prefer egg whites over eggs these days - they just taste smoother to me? BTW, I love how you are still cranking out great recipes with the addition of your little one. Keep it going!
posted on August 11, 2009 8:06 PM
Dave C :
so how DO you make your coffee/what kind of beans?
posted on August 12, 2009 4:15 PM