I love eggs whether it be fried, boiled, deviled, egg salad, omelets, or even a scrambled egg sandwich. They are so easy to make and so good for you. Here is a quick and healthier version of the scrambled eggs that we eat on a regular basis.
I just made a couple of sandwiches for Mr. Awesome and myself yesterday when we were feeling a bit hangry in between meals and they certainly hit the spot. These would also be really good for a quick breakfast with some sausage or bacon and a side of Super Simple Sauteed Spinach.
Sensible Scrambled Eggs
- 4 eggs, beaten (or use 1 cup of egg whites for a lighter version)
- 2 T. nutritional yeast, optional
- 2 T. Parmesan cheese
- 1-2 T. milk or cream, optional
- salt and pepper to taste (we like to use mineral salt or Lawry’s garlic salt)
- a sprinkle of Turmeric, optional
- 1/4 c. shredded cheese, optional (we like cheddar, swiss, and pepper jack but use your favorite)
- 2-4 T. butter
Whisk together all of the ingredients except the butter.
Melt the butter in a medium-sized skillet over medium-high heat.
Pour in the eggs and cook for 2-3 minutes.
Give them a little stir and flip to make sure everything is cooking.
Cook for an additional 2-3 minutes.
For a sandwich:
You can cook them as directed above or flip instead of stirring so you have a firmer egg.
I like to use a little mayonnaise on my wheat bread and some people like to add a slice of cheese and or tomato.
You could probably get away with some cooked bacon too for a BET instead of a BLT? Lol… anyway you eat them will be fine.
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