Herby Scramble

This one goes out to all of my fellow 9-5ers (or, let’s be honest, 9-7ers) who just want to have a quick and simple supper, before passing out face-down in front of an episode of House of Cards.

HERBY SCRAMBLE

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INGREDIENTS

1/2 tbsp extra virgin olive oil

1 tbsp shallots, minced

1/2 tbsp scallions, sliced

2 baby bella mushrooms, sliced

1 handful baby spinach

1 to 2 large eggs

1 to 1 1/2 tbsp parsley (I just tear it up a bit instead of chopping – I’m tired!)

1 sprig of thyme (use only the leaves by scraping them off the stem)

INSTRUCTIONS

Heat the olive oil in a small nonstick pan. Place your minced shallots in the pan and sauté until glassy. Add the mushrooms and spinach and cover. You can even add a couple teaspoons of water to help steam the mushrooms and spinach. Once your veggies are moistened, remove the lid to evaporate and remaining liquid. Crack your egg(s)* into the pan, then pour in the parsley, thyme, and salt and pepper to taste. Move the mixture around with a spatula (or, in my case, the last clean spoon in the house) until fully cooked and firm.

*You should always crack your eggs against a flat surface, like a cutting board or counter. Cracking eggs on a sharp edge, like the side of a bowl, is more likely to get eggshells in your scramble, and also can introduce bacteria into the egg.

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That’s all folks! Enjoy your quick and yummy scramble with some goat cheese crumbled on top.

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