I was happy that this particular breakfast was a hit. We all needed a good and hearty breakfast for our busy day of hiking up in the mountains near Denver. The guys were split between bacon and sausage lovers, so I prepared both. I also made some skillet hashbrowns because The Baron needs his daily dose of potatoes. And thanks to my friend, Lindsay of Peace, Love and French Fries who we met up for brunch during our visit, she recommended trying some local Rocky Ford melons while we were in town. For our breakfast I picked up a golden watermelon, a Rocky Ford cantaloupe and plump strawberries to offer something fresh and sweet. Just looking at the picture above makes me long for another lazy weekend so I can prepare a full breakfast once again... but if you have the time, I definitely recommend this scramble. You don't even have to wait for breakfast since it's equally good any time of day!
Southwest Egg Scramble
recipe adapted from Whole Living
In a medium nonstick skillet, heat 1 teaspoon oil over medium heat. Add onions, garlic and bell pepper; cook until softened. Add scallion and cumin and cook until scallion has wilted. Transfer vegetable mixture to a plate and cover with foil to keep warm. Wipe skillet with a paper towel and return to stovetop over medium high heat.
Meanwhile, in a large bowl, whisk together eggs,whites, 1/2 teaspoon salt, 1/8 teaspoon pepper, and heavy cream until well combined.
Heat remaining teaspoon oil over medium hight heat. Add egg mixture and cook until bottom is set, 30 seconds. Gently stir with a spatula to bring cooked curds up from the bottom of the pan. Continue to cook, stirring occasionally, until cooked through. Stir in cheese and reserved vegetables.
Transfer eggs to serving platter and top with salsa. Garnish with more sliced green onions if desired.