In the US (at least in our house) eggs are often overlooked as a protein at dinner time. I went out for a happy hour, but when I got home and went to cook dinner I realized that I hadn't planned out a protein for the evening. I rummaged through the fridge for a bit and came up with a bunch of veggies and five eggs. I chopped up the veggies (zucchini, yellow squash and yellow onion) and sauteed them on medium high heat for about 8 minutes, agitating frequently. While the veggies were cooking, I cracked five eggs into a bowl and added a splash of milk, salt and pepper and then used a whisk to mix them.
The key to good scrambled eggs is a lower heat, constant movement and ensuring they stay moist. I reduced the heat on the pan to medium, melted about a tbsp of butter and then added the egg mixture. I used a wooden spoon to stir continuously allowing the eggs to form fluffy curds and then added a little cheese right before spooning them on to the plate.
I topped the eggs with a little hot sauce and we were off and running!
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