Tuesday, February 15, 2011

Tutterrow Breakfast Scramble

I love cooking our Sunday morning breakfast together!  I get to enjoy more than one cup of coffee, listen to music, and hang out with my favorite person first thing in the morning.  I like it because we can clean out the refrigerator and use the left over veggies from the week in an egg scramble.

The weather was awesome so we followed up this breakfast with a fun walk at the park, with all three dogs.  That is always an adventure!

Feel free to throw in whatever you have in your fridge.  We served this with some hash browns.

Egg scramble

  • 4 eggs
  • 1/4 cup frozen spinach, chopped
  • 1/2 onion, diced
  • 4 pieces of cooked bacon, chopped
  • 1/2 cup sharp cheddar cheese, grated
  • 1 clove of garlic, minced
  • salt and pepper to taste
You have to splurge with a little bacon every once in a while!

Chop the spinach first, if you put it in like this then it will take forever for it to break up.

Cook onion, garlic, and spinach over medium heat until spinach is defrosted and onion is transparent.  Add egg, bacon, and cheese and cook until done.  Serve with yummy fruit or side of your choice.

I sautee some onions first in olive oil, add a little more olive oil, add hash browns.  Serve with Trader Joe's organic ketchup.  Yum!

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