Monday, February 10, 2014

Good Eats:: Savory Sage Breakfast Scramble

I love experimenting with flavors in eggs. I've shared before that my husband makes the most amazing eggs. I mean, better than the best hotel breakfast in bed you've ever tried. But, I like to change up the flavor of the classic scramble from time to time. It's something you eat often enough and are familiar enough with that sometimes you can just switch up your game.

Here's a switch I enjoy when I want to keep it healthy (as in no cheese/add veggies). I first shared these eggs with you on Day 1 of our Healthy Start 7 eating challenge this January where we gave up certain ingredients, including dairy. I enjoy these most when I'm into the fall/winter flavor pallet because of the savory sage that compliments the onion and peppers. I remember the first time I ever used Sage in my scramble and thinking I'm totally feeling this flavor but fingers crossed it turns out. Check out my original Sage Scramble recipe.

The true secret flavor ingredient to this recipe is something most of you won't know. I grew up eating this salad dressing from a little Greek restaurant that got so popular it ended up in many major grocery stores. It is amazing on salads in general but I fondly remember my mom marinating every pork tenderloin she ever made us in it overnight. It was succulent! As a young, single lady I discovered it worked really well when you accidentally ran out of olive oil as a little bit of seasoned oil for your pan, for things like cooking eggs. And it's just stuck around.

Fortunately, you can get the most amazing Greek dressing you've ever tasted online these days. The regular Greek is still our family's favorite (although the light holds up in taste if you want a lower fat option) and we always keep these on hand by the box full. In all seriousness, we even buy these as gifts for people for housewarming or dinner parties. They're so good I'd consider it just as acceptable of a gift as bringing a bottle of wine - in my opinion, and that's coming from a wine lover.

2 large eggs
1/4 small red onion
1/4 cup mixed colors bell peppers
2 Tbsp Gazebo Room Greek Dressing

How I make them::
1. Heat your pan. Add dressing and allow to heat.
2. Add onion and peppers, saute until slightly cooked (I like my veggies a little al dente in my omelet  and not mushy).
3. Add whisked eggs, salt/pepper and a generous amount of sage.
4. Scramble away and enjoy this new savory taste to your morning routine.

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