scramble

Shrimp and Asparagus Egg Scramble

Earlier this week I made a delicious cucumber noodle with sesame shrimp dish for dinner by Small Green Kitchen (see her blog for the recipe). I went a little overboard on my shrimp shopping, so I decided to try something I have never tried before - shrimp with eggs. I recently tried salmon in my omelets/scrambles, and it was pretty life changing. So I figured why not shrimp?

With shrimp and eggs on the brain, I headed to my fridge to scope out the scene and come up with something delicious. I spotted some leftover green onions I had bought for my zucchini noodle pad thai recipe and asparagus because, well let's face it, I'm mildly in love with asparagus. The recipe quickly came together in my mind, and the rest is history.

Here's what you'll need:

-3 eggs (1 egg, 2 egg whites or whatever combination suits your fancy)
-6 medium sized cooked shrimp - if you have raw shrimp, heat them in a skillet over medium high heat for about 2 minutes per side until they are no longer translucent
-1 large green onion chopped
-6 pieces of asparagus chopped into small pieces
-2 tbsp shredded parmesan, split
-black pepper to taste

Instructions:

1) Heat up a pan over medium high heat (adding cooking spray or small amount of oil), add the asparagus, and cook for about 2 minutes.
2) Cut the shrimp into thirds and add to the pan along with the green onion. You just want to reheat the shrimp, so let the mixture cook for about 1-2 minutes.
3) Add in the egg mixture and continue cooking until the eggs are fully cooked through (about 3 minutes).
4) Add in 1 tbsp of the parmesan and cook for another minute.
5) Add black pepper as desired, remove from heat, and place in a bowl or on a plate.
6) Top the scramble with the second tbsp of parmesan and serve.

I hope you guys enjoy this as much as I did. Let me know what you think, and feel free to subscribe to get updates on new posts below!

Mixed Grill Egg Scramble

Coming off the 4th of July holiday weekend, my fridge is packed with barbecue leftovers. Trust me, I'm not complaining. Grilled food is one of my favorites, but most people don't think of it as breakfast. This recipe is here to prove that wrong. I've recently started throwing salmon into my omelets and egg scrambles, and it is not only delicious but also adds in some healthy fats over using the standard breakfast meats like bacon or sausage.

Here's what you'll need:

-1 egg, 2 egg whites (3 eggs total)
-3 oz. of grilled salmon
-1/2 grilled zucchini
-6 cherry tomatoes cut in half
-1/8 cup chopped red onion
-2 tbsp. shredded parmesan cheese
-Black pepper to taste

Instructions:

1) Begin by heating up the red onion in a pan. Let it cook for about 2 minutes alone over medium high heat.
2) Add in the grilled salmon and grilled zucchini. Remember these have been previously cooked, so we just want to reheat them. This takes about 2-3 minutes.
3) Throw in the halved tomatoes and mix around the vegetables for about a minute before tossing in your eggs. Continue to mix the eggs and vegetables to create a scramble until the eggs are cooked fully. After about 3 minutes, toss in 1 tbsp. of parmesan cheese and cook for an additional minute.
4) Remove the egg scramble and serve topping with additional tablespoon of shredded parmesan and black pepper taste.

Feel free to change your egg mixture. Use all egg or all egg whites if you'd like. The 1 egg, 2 egg white mixture is just a personal preference based on taste. Also feel free to play around with whatever leftovers you have from your barbecue. There is no wrong ingredient for an omelet or scramble. Let me know what you think!