Monday, September 16, 2013

Salsa Eggs

Sometimes I'm just really in the mood for eggs.  I like omelets and fried eggs, but scrambled eggs are certainly the easiest.  Scrambled eggs can be as simple as just eggs or more complex so that they're more of a messy omelet.  Enter Salsa Eggs.  This easy recipe is quick, and thanks to the mixture of veggies and seasonings in salsa, it tastes a lot more complicated than it really is.  Spice up your breakfast with this easy recipe that's a twist on scrambled eggs.

The following recipe is for 1 serving

Salsa Eggs

3 eggs
2 tbsp water
2 tbsp salsa
1 ounce shredded Monterey Jack cheese

Whisk eggs and water together in a small bowl.  Spray a frying pan with cooking spray and adjust cooking temperature to medium heat.  Pour the egg mixture in the pan and let cook for a couple minutes or until it starts to look set around the edges.  Add salsa and stir with a spatula to "scramble" the eggs.  Add the cheese and a sprinkling of salt and pepper.  Stir/scramble until the eggs are completely cooked and the cheese is melted.

Transfer to a plate and enjoy.  To complete the meal, serve with toast and fresh fruit.

A couple notes:

First, you can omit some or all of the egg yolks if you prefer egg whites.  I usually prepare my eggs with one whole egg and two whites.  It's just personal preference.  

Second, mixing the eggs with water helps keep them light and fluffy.  Some people don't mix them with any liquid.  I used to mix them with milk, but I prefer the fluffy texture from water.

Third, I like Trader Joe's Chipotle salsa, but you can use your favorite salsa.

Finally, if you wanted to make this recipe into an omelet, you totally could.  Just don't scramble the eggs.  Let the eggs cook completely, add all ingredients without scrambling, fold the egg in half with a spatula, and voila.  If you don't fold it over perfectly, just quickly mess up/scramble the eggs, and you're back to the original.

Happy eating!

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