I love to make scrambled eggs when I'm pressed for time in the morning. They deliver the protein to keep me full all morning and they're so versatile, I never get bored with them.
6 large eggs
1 tablespoon melted butter
Salt and pepper to taste
Crack eggs into a bowl and beat with a whisk. Melt butter in a 12-inch skillet over medium heat. Pour egg mixture into the skillet and scramble with a spatula by pushing and pulling egg mixture around the skillet. Season with salt and pepper.
Serves 2. Additions: basil, tomato, onion, bell pepper, cheese.
Daneen Green is a Garde Manger Chef at Bottega Louie in Los Angeles. She is originally from Austin, Texas.
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