Here’s another post and recipe from my oldest daughter Nell just back from her first year in college and helping me with some posts. Although we have not seen that much of her since she’s been home, when she is, she likes to help with the cooking, something my wife and I really appreciate.
She makes her “Scramble” for breakfast but I get to enjoy it as part of my lunch. I have to say, it’s really good and good for you. It’s different every time but that’s all explained in her post.
The Mid Morning Scramble
|By Nell Jones - daughter, writer,
The scramble is an easy recipe that can be made for any meal and with unlimited ingredients, making it a staple in any cookbook. The main ingredients are some kind of grain base, like rice, quinoa, barley, etc., and egg. I will describe what else I like to put into it but a lot of the times that just consists of throwing in some leftovers I have in the refrigerator.
I was introduced to the idea of the scramble when I went to school and saw it at many eateries, where you could customize your order. What I like so much about this meal is that it is filling and healthy. What I didn’t like about this meal is I was paying for something that I can so easily make myself.
Being home for the summer and having access to a kitchen, I have found myself many times searching through the fridge and cooking myself a scramble. Below I will be describing my favorite ingredients included in the scramble that I like to eat at breakfast.
Some other ways I have made the scramble is with cauliflower rice, which makes it completely paleo. I have also topped it off with a mango salsa, making it more sweet and less savory.
What is so great about this recipe is that it can enjoyed by everyone and completely personalized to different tastes.
- 2 eggs
- 1 cup of cooked rice or other grain of choice
- ½ avocado
- 1 cup of corn or spinach or whatever veggies you have in the fridge
- ½ diced onion
- 1 tbs. oil
- 2 pieces of bacon crumbled
- Salt and pepper to taste
- The bacon can be cooked before, after, or at the same time as the rest of the scramble.
- To start, sauté the onion in a hot pan of oil on medium heat.
- After about a minute and half you can put the rice (or whatever grain) in the pan. At this point you can also put the corn (and whatever cooked vegetable or whatever else/leftovers you decide to use).
- Cook for about 2 minutes. Then create an opening in the middle of the rice and crack the two eggs into it. Let cook for about 30-45 seconds and then stir in with the rest of the rice (this is where the dish gets the name Scramble).
- Let cook until the egg does not look yolky anymore (looks scrambled). Take the pan off the heat.
- Add salt and pepper to taste.
- At this point, also crumble the bacon and mix it in with everything else. Then, transfer the scramble to a bowl. Cut up half and avocado and sprinkle it on top. Enjoy.
- The Scramble takes no more than 10-15 minutes to make and is an easy, healthy dish that helps clear out some of the leftovers in the fridge.