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Lilly’s Table

 
 
Cheese Toasts
© Lillys-Table.com Sorry, no photo.
 

Tags: vegetarian Gluten-Free Low-Glycemic

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Cheesey Egg Scramble

from Cheesy Toasts + Cheesy Scramble, the Week of October 30, 2016.
View the next recipe for this meal.

Scrambled eggs but a bit more fun dressed up with cheese and whatever veggies may be available. This basic recipe uses green onions and a bit of cheese. Feel free to use most any cheese in your fridge in your fridge, even the remnants of a fancy one will be great. Try goat, parmesan, pepper jack, dill havarti, brie… what will you do?

Ingredients

  • 1 teaspoon butter, unsalted, or olive oil works too
  • ¼ cup green onion, thinly sliced
  • 3 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons monterey jack

Serving Size: 2 People

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Preparation Instructions

Place a sauté pan over medium-low heat. Drizzle in the butter or olive oil. Lightly sauté the green onions.

Whisk together the eggs or shake them in a small mason jar as I often do. As soon as the green onions start to wilt slightly, pour in the whisked eggs. Reduce the heat to medium-low and start to fold the eggs lightly. Sprinkle in the cheese and fold in to the eggs. When the eggs are cooked, but still soft and the cheese is melted, you are done. Just serve and enjoy!