Our breakfast routine doesn’t have a whole lot of creativity. There just isn’t time for it, at least not on weekdays. Every weekday follows roughly the same pattern. There’s an excessive amount of nagging directed at our children to get out of bed, to go to the bathroom, and then to get dressed. This is almost always followed by an argument about which foot shoes really go on and capped off by a game of chase around the house that hopefully results in hair being combed. No matter how early this charade is started or how much prep we tried to put in the night before, there will only ever be 15 minutes left for eating breakfast and getting out the door. If we ever get creative with breakfast food it’s on the weekends, or better yet for dinner. Most days you’ll find us eating fried eggs, toast, and oatmeal, but occasionally on those rare 20 minute breakfast mornings we like to shake it up. My favorite way to do this is with scrambled eggs.
My favorite scrambled eggs are our Spinach, Feta, and Sun-dried Tomato Scrambled Eggs, they’re delicious and have an upscale taste that makes them perfect for brunch or special occasion breakfasts. These eggs are not that those eggs, but they too are delicious and serve a purpose in this world. These are the eggs I made in college when I was tracking what I ate for an assignment (not an unusual thing when your minor is PE) and I was temporarily cognizant that chocolate chip granola bars are neither a nutritionally nor calorically sufficient way to start your day. These eggs are quick, delicious, and probably more nutritious than what you usually eat for breakfast. I’m a little proud of how much from scratch stuff I use in my kitchen, but one thing I always buy is tater tots. I gave it two valiant efforts with two different recipes and I’m sorry to say it, but tater tots are one thing a factory does better than me.
Rainbow Scrambled Eggs
- 1 handful broccoli chopped, fresh or frozen
- 1/4 bell pepper chopped
- 2-3 tater tots
- 2 eggs
- 1-2 tbsp cheddar cheese grated
- 1 tsp milk
- salt and pepper to taste
- Heat some oil in a skillet. Add any frozen items to the pan. (For me this is generally the broccoli and tater tots.)
- Meanwhile, crack the eggs into a bowl and add the cheese, milk, salt, and pepper. Mix with a whisk or a fork.
- As the items in the skillet thaw, turn them periodically with your spatula. Once the tater tots have warmed up, cut them up with the end of your spatula. Add the bell peppers and sauté for 1 minute.
- Add the egg mixture. As the eggs begin to cook, scrape your spatula across the bottom of the skillet forming “curds” in the eggs. Continue cooking, scraping and turning the eggs until no visible egg liquid remains. Remove from heat, season additionally if necessary and serve.