The trick to light & fluffy eggs is to cook the eggs (scrambled/omelettes) low and slow.Scrambled eggs really are a blank slate. Why eat them plain when you can add a variety of delicious flavors.
Add your favorite cheese, sliced veggies, cooked meats and make breakfast/lunch/dinner Omelette that your family will love and never get bored of.
- 2 large eggs
- 1 tbsp heavy whipping cream
- 1/4 cup fresh baby spinach chopped
- small clove of garlic finely minced
- salt & ground black pepper
- 2 tbsp Greek feta cheese crumbled
- 2 slices of bacon(turkey or beef) diced
In a medium bowl, whisk eggs and cream together until combined.
Heat a small skillet over medium low heat and add the bacon. Once the bacon is crispy, stir in the spinach and garlic and let cook until the spinach is wilted.
Pour the eggs into the skillet. Cook without disturbing until it just begins to set around the edges. Using a rubber spatula, gently lift and turn the curds from the edge of the pan toward the center, allowing the uncooked eggs to run back out to the edges. I put a lid or large plate on top of the pan, this helps the top cook without having to flip the omelette. Continue cooking until the eggs are set to your liking.
Remove the pan from heat and plate. Salt & pepper and sprinkle with feta cheese. Top with a little parsley for a fresh addition. Serve immediately.