....or 'brunch' in this case.
The hens are keeping me well supplied with good free range eggs, so I to enjoy them fixed in various ways. If you'd like a change from plain scrambled eggs and toast ---try this updated version!
Add canola or olive oil to skillet, then beaten eggs, then add chopped mushrooms---your choice on how much. Sometimes I add a smidgen of oregano as they cook, which adds a bit of an exotic taste. Again, your choice, they are good either way. Once eggs are scrambled, I remove from skillet, and lightly rub olive oil over the wrap I'm going to use. (The one pictured is a tomato-basil flavor, but plain is just fine too). Then I lightly 'toast' the wrap in the skillet, until it is slightly browned. Add scrambled eggs to wrap, and a pinch or two of mozzarella or swiss cheese. Taste is excellent, and add some garden fresh cherry tomatoes and it is appealing to the eye as well. Enjoy!
2 comments:
That looks fantastic!
Oh, that is one of my FAVORITE breakfasts, and I could have it every day - maybe add a few homefries to the eggs before you wrap em up - some salsa & some sour cream... HA - food for the gods! :-) T.
Post a Comment