I figure I should begin with basics. I don't really know what I'm doing with this here food blog but, I'll get the hang of it soon. In the meantime, I bring you incredibly simple dishes. And no pictures. Because our camera cord is still lost in the depths of boxes that have recently traveled from the AK to the GA. Basically what I'm trying to say is this first post is going to be, well, not completely up to par.
For this first, simple, basic dish I want to tell you about scrambled eggs. Yes. I said simple. I feel like everyone from 5 star chefs to home cooks should be able to make a mean scrambled egg, or risk the revocation of their title. Of course this does not stand for folks who don't eat eggs.... but even then, tofu scrambles have all the same makings as scrambled eggs.
Not so coincidentally scrambled eggs was what dinner consisted of this fine evening. They were fluffy, they were cheesy, they were chock full of veggies. Pretty much they are a delicious breakfast, lunch or dinner option in our household.
Now, I'm going to give you my "recipe" but really in terms of cooking I rarely use measurements. Baking is a different story but, for things like this I kind of just use what I have. This would also depend on what else you want to make with the meal. Tonight we ate a big ol' plate full of scrambled eggs, and that was it, so I used a total of 7eggs. On nights when I make other things to go with the eggs (pancakes, bacon, sausage, toast, waffles.... you get the idea) I generally only use 2 eggs per person. I will base the recipe off the 2 eggs per person assumption and y'all can make your own substitutions as you see fit.
Rocking Scrambled Eggs makes 2 servings
1/8 cup milk
1/4 of an onion
1 small zucchini
3-4 button mushrooms
1 tablespoon olive oil
Tony Chachere's Seasoning for taste
Salt and pepper for taste
Grated cheese for garnish
Preheat the olive oil in a large skillet over medium heat while chopping the onion, zucchini and mushrooms. Once the oil is hot add the onion and zucchini to the skillet. Coat liberally with Tony Chachere's Seasoning. While that starts to cook crack eggs into a bowl, whisk. Add milk, salt and pepper, and whisk until combined. After the onion starts to become slightly translucent and the zucchini is slightly browned, 5-7 minutes, add mushrooms to the skillet. Let this cook for an additional 3-5 minutes then add eggs to the skillet. Fold the eggs over until they are completely done, there should be no liquid in the pan, the eggs should be solid. Plate the eggs and sprinkle the grated cheese on top.
Now, as I said, you can pretty much substitute anything in these. Try different veggies, try different types of cheese, go crazy. I even add vegan sausage to it sometimes, or stick it in a tortilla and make it a breakfast taco, as you may see in the future.
As a side note, I have heard that you should not cook the eggs with the cooked vegetables, as there can sometimes still be raw egg on the vegetables after the rest of the eggs are done cooking. I have never had a problem with this so, it's up to you. If it does bother you, after the vegetables are done cooking move them to a medium sized bowl, cook the eggs, then mix them together. Problem solved!