Friday, November 9, 2012

Scrambled Eggs a la Teet's

Scrambled Eggs a la Teet's
by Allison Blank Donel

drizzle of olive oil or small pat of butter
1 Tablespoon red onion, minced
3 fresh mushrooms, sliced
handful of fresh spinach, chopped (I used frozen because it's what I had. Just defrost it first.)
salt and pepper to taste
2 eggs

1. Heat the oil or butter in a non-stick skillet.

2. Add the onions, mushrooms, and spinach. Season with salt and pepper and cook over low heat for several minutes. The spinach should be wilted and the onions soft.

3. Add the tasso and cook just enough to heat the tasso through.

4. Beat the eggs in a small bowl, then add to the skillet. Don't touch them for several minutes to allow them to set up a bit.

5. Use a spatula to break up and gently stir the eggs until they are no longer runny. Eat immediately. Serves one.

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