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Low-Carb Gluten-Free Comfort Food Scramble Recipe
PrintLow Carb Comfort Food Scramble For Two Recipe
In the United States eggs are traditionally a breakfast food, but I like eggs just about anytime. And I like eggs just cooked just about any way you can think of: scrambled, deviled, fried, poached, hard-boiled … any way but raw. Eggs are quick, they’re easy, they’re cheap, and they always seem like comfort food to me. Eggs for dinner are particularly good when you’re crunched for time or for when the food budget for the week is shot. For the most part, I tend to scramble eggs. There is a couple of reasons why. (1) I always miss toast when I have fried eggs but don’t miss is when I have scrambled eggs. (2) Since the items you can add to scrambled eggs are almost literally endless, scrambled eggs offer you infinite variety. Rather than pay through the nose for ham which is already diced (or sliced, for that matter), I put a small to medium-sized boneless ham every so often. I cut some of it into thick slices to broil as a main dish, some of it into thin slices for roll-ups and dice some of it. Then I slip all of it into individual portion freezer bags and put it into the freezer, where it is ready at a moment’s notice.
- Yield: 2 1x
- Category: Low-Carb, Gluten-Free
Ingredients
- 5 eggs
- 1/4 cup heavy cream
- 2 tablespoons water
- 1/4 cup finely diced ham
- 1 teaspoon butter (or more, if needed)
- 1/4 cup sliced green onion (green part only)
- 1/2 cup shredded cheddar cheese (or shredded cheese of your choice)
- salt (to taste)
- pepper (to taste)
Instructions
- Break the eggs into a large bowl. Add the cream, water, diced ham. Whisk the ingredients with a fork, combine them thoroughly.
- Place the butter in the same skillet in which you fried the tomatoes. When the butter is melted, pour the scrambled egg mixture into the skillet. Cook the eggs, stirring them frequently with a spatula until they are almost completely cooked. (The tops of the eggs will still be moist and slightly shiny.)
- Sprinkle the green onions and the shredded cheddar cheese over the eggs. Cover the skillet and remove it from the heat. Let the eggs sit for 3 to 4 minutes, or until the cheese is melted.
- Serve immediately, using salt and pepper at the table to taste.
In the United States eggs are traditionally a breakfast food, but I like eggs just about anytime. And I like eggs just cooked just about any way you can think of: scrambled, deviled, fried, poached, hard-boiled … anyway but raw. Eggs are quick, they’re easy, they’re cheap, and they always seem like comfort food to me. Eggs for dinner are particularly good when you’re crunched for time or for when the food budget for the week is shot.
For the most part, I tend to scramble eggs. There is a couple of reasons why. (1) I always miss toast when I have fried eggs, but don’t miss is when I have scrambled eggs. (2) Since the items you can add to scrambled eggs are almost literally endless, scrambled eggs offer you infinite variety.
Rather than pay through the nose for ham which is already diced (or sliced, for that matter), I put a small to medium-sized boneless ham every so often. I cut some of it into thick slices to broil as a main dish, some of it into thin slices for roll-ups, and dice some of it. Then I slip all of it into individual portion freezer bags and put it into the freezer, where it is ready at a moment’s notice.
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