easy breakfast recipe |

I eat scrambled eggs more times in a week than I care to count. It’s one food that I can actually eat, is easy to make and it’s healthy. However since I like to do about 1 million things at once I decided to brainstorm other ways to cook eggs while still having the consistency of scrambled. Fried eggs don’t sit as well in my stomach, which is why I always scramble them. So we now make egg pizza’s for breakfast! I guess it’s similar to a frittata but I’ve never actually had a frittata so I can’t speak to that.

The process is simple. Create a mixture as if you were going to make scrambled eggs. I usually do 4-5 eggs and add a half cup of milk. The milk will vary depending on the amount of eggs. Whisk it all up and pour into a greased skillet on low-medium heat. Cover with a lid and let cook for a few minutes, checking every so often. Once it starts to firm up, but is still a bit liquidy, add any toppings you’d like. Place the lid back on the skillet and continue cooking until it’s nearly all firm. Sprinkle cheese over the egg, cover and turn heat off. Let sit for one more minute or until cheese is melted. Eat!

I love this because I can add whatever toppings we have or veggies that need to be eaten. To this one we added ham and cheese, and spinach on half of it. It’s the same consistency as scrambled eggs but it’s not as high maintenance, as you can walk away and let it cook as long as you check it every so often.