Day 7 - Scrambled Omelets 2 ways

I like scrambled eggs for a few reasons. They're simple to make. They're a one-dish meal. It's a good way to take care of leftover cheeses, fresh veggies, and meats when you add them to the eggs.

For the first breakfast, I sprayed a little vegetable oil on the omelet pan to keep the eggs from sticking. I used a medium flame. I scrambled three eggs (remove one or more of the yolks if you're watching your cholesterol) in a large coffee cup. I mixed in some chopped up chives, bacon bits, and added a slice of Borden's cheese. I have some slices of cheese that's made for grilled cheese sandwiches, so I knew it would melt better than most cheeses. 2 slices of Pepperidge Farms cinnamon and raisin bread, and you'll start your day off right. The high protein, complex carbs and fiber will give your body the fuel you need to jump start your metabolism, and will keep you feeling full for several hours.

I personally prefer a spicier taste, so I switched up my eggs a bit differently.

Santa-Fe style eggs with wheat toast

Three scrambled eggs
1/4 c chives
a pinch of crumbled bacon
a dash of table salt
a dash of black pepper
1/8 tsp red pepper flakes

Whip ingredients together in large mug. Cook over medium flame in lightly oiled saucepan. Takes only about two minutes to cook. Adding the spices to the eggs before they cook allows the flavors to permeate the eggs. I just scooped the eggs onto the toast and made impromptu folded breakfast sandwiches.