Serves one
The key here is super low heat – after you cook the vegetables you turn it way down, add the eggs and take your time.
INGREDIENTS
- Olive oil & butter
- ½ cup uncooked diced vegetables: onions, bell peppers, mushrooms - anything you like
- 2 eggs
- 2 tablespoons Monterey jack cheese, shredded
- Kosher salt & fresh ground pepper
DIRECTIONS
- Add 1 teaspoon each olive oil and butter to a non-stick pan, let butter melt and then add veggies
- Cook over medium high heat, stirring often until softened - about 4 minutes then turn heat to low
- Beat eggs in a small bowl, stir in cheese then add salt & pepper – mix well
- Add a little more butter to the veggies in the pan, let melt and make sure all sides are coated
- Add beaten eggs & cheese – and using a spatula (preferably a soft one) and stirring often, stir the egg mixture until cooked, but not dry. The low heat should make this possible but can take a solid 5 minutes or more if the heat is low enough
- Serve, eat, repeat