Thursday, March 25, 2010

Spiced up! Scrambled Eggs

I find breakfast is generally the hardest meal for a person living without gluten, so I'll supply you with my family's favorite breakfast. It's your job to get the ingerdient-amo and conquer the war between gluten-free and breakfast blues! This makes 2-3 servings

5 eggs
1/2 cup milk (optional)
1 cup shredded cheese (optional)
1 tsp olive oil
1 bell pepper
1 cup mild salsa
5 slices ham, diced
1/2 cup spinach, diced
1/2 cup mushrooms, sliced
1/2 cup guacamole
1 tsp paprika
1 tsp cayenne
1 tsp salt
1 tsp pepper

Whisk together eggs, milk, and cheese (or just eggs if dairy intolerant). Heat olive oil in a large frying pan. Add in egg mixture. Turn heat to low. With a spatula, slowly stir eggs in frying pan every few minutes until fully cooked. Add in 1/2 cup of the salsa (save the other half), bell pepper, ham, spinach, and mushrooms. Slowly incorporate with with the scrambled eggs. Sprinkle on paprika, cayenne, salt and pepper. Serve with guacamole and salsa on top. Enjoy!

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