Before Ben and I got married, I was afraid of cooking. The kitchen was full of scary appliances and wedding gifts that I didn’t know how to use. All of them came with very specific instructions and warnings.
“Don’t use metal utensils on nonstick pans!”
“Don’t put this in the dishwasher!”
“Don’t soak wooden spoons!”
What?!? (Don’t even ask about cast iron skillets) Every time someone added a new rule to the kitchen, I freaked out a little more inside. “Could someone please just write everything down and let me memorize it? There are so many rules to pans!” The kitchen and its contents produced a lot of anxiety in the first few weeks of marriage. I had nightmares that I was supposed to be meal planning and cooking while I was sleeping. They stressed me out and woke me up almost every night. After praying for peace and freedom from this anxiety, I tried to loosen up and stop worrying. I don’t know where this anxiety came from, but I had to surrender it to Jesus and move forward. Instead of worrying and being afraid, I decided to embrace the new challenge and do some learning.
Ben and I cook most meals together, and have a lot of fun doing it! One thing we have learned is that every fresh ingredient is like a ticking time bomb. Buying fresh produce for two people requires thoughtful meal planning to reduce waste. If we want to make broccoli stir fry, I try to plan a few more meals that also require broccoli. This egg scramble is one of our favorite things to make, and changes every week depending on what ingredients we have on hand. If you have any vegetables left over at the end of the week, throw them together in an egg scramble! It is hard to go wrong with a breakfast scramble, so don’t be afraid to try new things!
Here is the recipe for the scramble we made this morning. Enjoy!
Gorgonzola + Green Pepper Scramble
Prep time: 5 mins
Cook time: 10 mins
Serving Size: two servings (with a little leftover)
- 2 tbsp vegetable oil
- 1/4 cup frozen hash browns
- 1/2 green pepper
- 1/2 cup spinach
- 4 slices of deli ham
- salt + pepper
- 6 eggs
- splash of milk
- gorgonzola cheese
- Slice pepper and ham. Set aside.
- In a small bowl, whisk together 6 eggs and a splash of milk. Add salt & pepper.
- In a large skillet, heat 2 tbsp of vegetable oil on high.
- Add frozen hash browns. Cook until they are almost crispy. Lower heat.
- Add sliced ham and peppers. Sauté until ham is brown and peppers are crispy.
- Add spinach. The spinach will shrink and turn dark green.
- Right after adding the spinach, pour in the egg/milk combination.
- Scramble together by scraping eggs off the bottom of the pan with a plastic spatula. (Don’t use a metal spatula on a nonstick pan)
- Add crumbled gorgonzola cheese just before serving.
If you don’t have these ingredients, substitute some of them to make your own recipe! Try using sausage or bacon instead of ham. Add asparagus and mushrooms instead of pepper and spinach. (Or just use all four!) If you only have 4 eggs, that’s okay too. The gorgonzola crumbles can be substituted for shredded cheese. This recipe is enough to serve two people and have just a little bit left over. It is an easy and delicious way to start a Saturday morning, and use up the last of your veggies before they expire. You can do it!
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