Scrambling for Breakfast

When it’s cold outside, I tend to want something warm for breakfast.  Oatmeal is great and all, but I also like having more savory options.  For that, one of my favorite things is a scramble.  What’s a scramble?  Think omelet, but all mixed up.  I’m going to show you how to make everything you need ahead of time so you can throw it together in just a few minutes.  It’s more of a technique than an actual recipe.  Here’s what you have to ask yourself.  “What do I like in an omelet?”  For me, the answer is broccoli, zucchini, and ham. 

Your answer might be something completely different, and that’s ok.  Onion, bell pepper, spinach, mushrooms, bacon, chicken, sausage… you can use any combination of ingredients you like.  Just make sure any meat is cooked before you begin.  Then, just cut everything into little pieces.  I had about 2 cups each of the zucchini and broccoli, and maybe 1 ½ cups of the ham. 

In a pan, melt 1 Tablespoon of butter over medium heat. 

Add your veg. 

Sprinkle on ½ teaspoon salt and ¼ teaspoon pepper.  Stir it all together and pop on the lid. 

Allow it to cook for 5 minutes or so, stirring occasionally.  You want the vegetables to just begin to soften and give off a bit of their liquid.  You don’t want them cooked all the way because they’re going to do a bit more cooking later.  Remove the lid and add the meat. 

Stir that in and turn off the heat.  Allow it to cool, and then separate it into individual portions.  Scoop out ½ cup of the mixture. 

Then just put it into a little zip top bag.  The snack size ones work great for this.  They’ll be fine in the fridge for 2 or 3 days, or in the freezer for probably a month or two. 

When you’re ready, you can pull them straight from either the fridge or freezer.  Butter a pan over medium heat and dump one in.  Place the lid on and give it a couple minutes to warm up.  When everything is nice and hot, pour in two scrambled eggs. 

Stir until the eggs are cooked.  For me, there is a fine line between cooked and overcooked.  My eggs cannot show the slightest sign of slime, nor can they be even remotely browned.  This is why I prefer scrambles over omelets.  It’s hard to get an omelet cooked all the way through and not browned at all on the outside. 

I like to add a little sprinkle of cheese.  Do this right at the end after you’ve turned off the heat.  Then just stir briefly and place on the lid.  Allow it to melt while you’re waiting for the toaster to do its thing. 

Serve with some whole wheat toast and a glass of fresh squeezed juice and you have a fabulous, (dare I say gourmet?) breakfast, and it took less than 10 minutes to make. 

What do you like in your omelet? 

Yogurt Parfaits - Make Ahead Breakfast

This post definitely qualifies more as a tip than a proper recipe since you don’t have to actually make anything.  We’re way overdue for a tip, though, and with it being a holiday weekend for Americans, it seemed the perfect time for one.  Besides, these yogurt parfaits make an instant, and even portable breakfast, that is absolutely fabulous.

Here’s what you’ll need: 

• Yogurt
• Frozen Berries
• Granola

You’ll also need containers.  I bought these jars specifically for this purpose.  I wanted something glass, with lids, that I could keep in the fridge on a regular basis without them being needed for something else.  They’re very high quality and the perfect size and shape.

One of the most important things about a yogurt parfait is the consistency of the yogurt itself.  The secret of getting it perfect is using a combination of regular and Greek yogurt.  My favorite is Trader Joe’s nonfat, vanilla at about a 2 parts regular to 1 part Greek ratio. 

Pour the regular yogurt into a bowl. 

Add the thick, Greek stuff.

Then stir them together until it’s nice and smooth. 

In the bottom of each jar, put a layer of blueberries.

Then a layer of raspberries.

And then the strawberries.  I like to quarter them before adding them. 

Spoon yogurt over the top. 

I use about ¾ cup in each one. 

Put them into the fridge overnight for the berries to thaw.  When you’re ready for breakfast, simply pull one out and pour some granola over the top. 

The berries give off their juice as they thaw, so if you stir it all together, the yogurt will turn a beautiful pink color.  You can use this same method with any kind of frozen fruit, so be creative and use whatever is your favorite.  I’m sure it would be fabulous with peaches, cherries, or even mango.  No matter what you use, make 3 or 4 of them at a time, and you’ll have delicious and hearty breakfast just waiting for you when you wake up.