Five Breakfast Scrambles

This is one of the Cook's Country multiple-variations-on-the-same-recipe deal. We only cooked one variant, the spinach and feta scramble, but it was quite tasty.

Spinach and Feta Scramble

Cook's Country October/November 2015, by Cecelia Jenkins (p.29)

Ingredients

• 5 large eggs
• ⅛ tsp salt
• ⅛ tsp pepper
• 1 tbsp butter
• 2 C chopped baby spinach
• ¼ C crumbled feta

Directions

1. Whisk together eggs, salt, and pepper until uniformly yellow.
2. Melt butter in skillet over medium-high heat.
3. Add spinach and cook until wilted (or thawed, if using frozen spinach).
4. Add eggs and cook, constantly scraping and turning with spatula until eggs begin to clump.
5. Reduce heat to low and gently fold eggs until clumped and slightly wet, 30-60 seconds.

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Variations

Cheddar and Jalapeño Scramble

Ingredients

• 5 large eggs
• ⅛ tsp salt
• 1 tbsp butter
• ¼ C grated cheddar
• 1 green onion, minced
• 1 tbsp pickled jalapeños, minced

Ham and Gruyère Scramble

Ingredients

• 5 large eggs
• ⅛ tsp salt
• 1 tbsp butter
• ½ C chopped ham
• ¼ C grated gruyère

Havarti and Dill Scramble

Ingredients

• 5 large eggs
• ⅛ tsp salt
• 1 tbsp butter
• ½ C grated havarti
• ½ tbsp minced dill

Smoked Trout and Chive Scramble

Ingredients

• 5 large eggs
• ⅛ tsp salt
• 1 tbsp butter
• ½ C flaked smoked trout
• 1 tbsp minced chives