Good evening! (Or night or morning, or what have you). Before we talk about breakfast, I’m finally ready to announce this on the blog:

I got into grad school!!

I was fairly confident that I would, but still, it’s good to not to wonder anymore. I’m going for a Master’s Degree in Nonprofit Management and Leadership. (Side note: I guess I like picking programs with really long titles. My undergrad degree is in Organizational Communication, Learning and Design with a concentration in Corporate Communication (irony) and a Minor in Spanish.)

I’m excited about it but I’m also pretty nervous because I feel like I am busy already (if you can’t tell by my sporadic posting) and adding grad school on top of a full-time job and everything else will be a challenge. And I won’t lie, I’m also worried (for several reasons, but vanity’s one of them) that school will adversely affect my healthy-living efforts. I’m determined to make the time to eat right and exercise, but it’s hard to tell how it will really all work until I start. But, I know in the long run, it will all be worth it. It will all be worth it….

With that out of the way, I thought I would do a step-by-step on how I make scrambled eggs.

I know I’ve mentioned before that I am very new to the egg game because I only recently began eating them (you know, not in the French Toast or chocolate cake form). I say this all the time, because it amazes me how much I like something that I detested 6 months ago. Does that happen to anyone else?

Anyway, I’ve found that Hallie’s perfect eggs are:

1. Not too mushy (i.e., I probably like them where most people would call them overdone)
2. As many veggies as possible. Mitch calls my scrambles “egg pancakes” but I love getting a serving of vegetables at breakfast.

Here is my process (Janetha, I swear I had this idea for this post before I saw yours yesterday!). Let me know if I should do anything differently:

Step one: heat a large pan over medium high heat and chop your veggies while preheating (or if you have your act together, chop them the night before!)

I had asparagus, bell peppers, and onions. When they cook the smell reminds me of fajitas! Oh, Mexican food…

Step two: when the pan is hot, add your veggies (spray the pan or use a bit butter/oil, etc) and sauté for a few minutes until soft and caramelized and delicious.

Step three: In a bowl, crack two eggs, or one egg and two whites, into a bowl and if you’re feeling crazy, add a splash of milk. Beat with a fork and then add the cooked veggies to your bowl stirring to combine.

Step four: Lower the heat on the pan to medium, coat with cooking spray, and add your egg mixture. I then add black pepper all over the top. Other spices or fresh herbs (cilantro, rosemary, dill) are amazing too.

Step five: Flip over your eggs, pushing them around the pan and breaking it up with your spatula.

and flip

Oh! Forgot to mention. If you’re having them with bread, make your toast around the time you add the eggs to the pan. The eggs take minutes to come together.

And…eat! Top with hot sauce (I prefer Sriracha) or ketchup if you’re into that. I had my toast with this apricot jam that I bought for a recipe, but it’s SO good it might not make the dish. And yes, I was experimenting with lighting and I did not actually eat my breakfast on the floor.

This breakfast has it all: fiber, protein, some fat, carbs, and general yummy-ness. I try to limit myself to 7 eggs (well, whole eggs) per week, so I usually have them twice a week for breakfast and sometimes once a week for dinner.

And I’m out! I just reheated a bowl of my chicken soup for dinner and now I’m going to hang out with a girlfriend for a few hours. I love girl time!

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