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It’s been a while, but here’s s few! :D
breakfast pita… soo good. My new thing, and soon to be yours.. sauteeing minced garlic in the skillet right before adding the eggs. I don’t let it get any color, I like it to have a bit of the raw garlic bite, but still subtle. I’ve recently started to do this while cooking eggs, along with fresh herbs.. whether it’s scrambled or over easy.. Eggs don’t really pick up the flavor of vegetables, cheeses, or other garnishes, and when scrambled, they don’t pack a lot of flavor on their own, in my opinion. But the garlic and fresh herbs add something unexpected but totally satisfying. It works so well with eggs! In this one I sauteed the garlic, small diced onion, poured in my scrambled eggs, which I scrambled with a whisk.. yeah, you can use a fork, but I like to whisk vigourously, as I’m pouring into the skillet. It aids in the airy-fluffiness you want in scrambled eggs. I chopped up the cheese into a small dice so it melted beautifully throughout, added avocado, tomato, salt, and FGBP. Make sure you scramble them until the curds are small, and creamy. When they are no longer creamy, they are dry, overcooked, and totally flavorless. A lot of people will say it’s undercooked, but that’s how they should be! I stuffed this into a toasted pita pocket. As good as eggs get, well when you’re not using bacon, that is!
