Scrambled Omelet

I do not have breakfast often, but this morning my fiance and I decided that we wanted to have breakfast together. To go along with our fresh batch of homemade eggnog that we made in celebration of finally reaching the Christmas season, we decided to have omelets.

It seemed natural to have an egg dish with eggnog. Our original idea was to have omelets. We ended up sauteing a few to many vegetables to easily fit inside of two omelets. Not willing to let even the tiniest bit of those vegetables go to waste, we decided to turn our omelets into a scramble.

Normally I would have roasted the vegetables instead of sauteing them, but I did not want to invest the extra time into this dish. The reason I tend to favor roasting over sauteing is that you introduce less fat into the vegetables, and get a more natural flavor from them. While sauteing does have a particular flavor that some prefer, I do not find the extra fat worth it.

My suggestion for sauteing garlic with other vegetables is to add the garlic later in the sauteing process. I normally saute my vegetables on medium heat in a cast iron skillet for about 3 to 5 minutes. I then reduce the heat to medium-low and add the garlic cooking for several more minutes. It is easy to add too much oil while sauteing the vegetables, resist the temptation!

Scrambled Omelet

    5 Eggs
    1 tablespoon Milk
    1 tablespoon Flour
    1 teaspoon Salt
    1 teaspoon Black Pepper
    2 teaspoons Basil
    1/2 cup Mozzarella
    1/4 cup Feta
    1 Green Pepper
    1 cup Mushrooms
    2 tablespoons Minced Garlic
    7 Split Cherry Tomatoes

1. Whip the eggs, milk, flour, salt, pepper and Basil.

2. Place eggs in a lightly oiled frying pan over medium heat.

3. Sprinkle both types of cheese over top of the eggs.

4. Mix in sauteed vegetables.

5. Stirring occasionally, cook until everything is lightly browned.