Monday, July 18, 2011

Brilliant Brunch: Mediterranean Egg White Scramble

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After making those delicious Creme Brulee Cupcakes, I had a lot of leftover egg whites.  Now, I'm not usually a big fan of plain egg whites.  So, luck was on my side.  While making those cupcakes, I had an incident where the yolk broke before it was out of the shell and fell right into the whites.  Tip:  Always separate your eggs over the group you don't need (or in a separate bowl).  It worked out perfectly.  I had 5 egg whites and 1 egg. 

Between that and the delicious mediterranean flavors that have been featured lately (pizza and fresh roasted red peppers) and are still in my fridge, I knew I had the makings to a great weekend breakfast!  Truth be told, I really wanted to make an omelet but John is the omelet maker in the family (it must be a guy thing, because my Dad rocks at omelet making, too!). 

You can easily turn these flavors into an omelet if you prefer, but I love the quickness of the scramble.  The flavors stay fresh and we all know that I am lazy.  And, big enough to admit it!  Honestly, though, you should not think of this as mere scrambled eggs.  The flavors are delicious and fancy enough to serve this to any guest, but don't pass it up for just a casual weekend breakfast with that special someone!   
Mediterranean Egg White Scramble
Serves:  2-3 people
5 egg whites
1 egg
1/3 cup skim milk
2/3 cup roasted red peppers, diced
1/4 red onion, thinly sliced
1/4 cup goat cheese
1/2 cup arugula

Whisk together the eggs and milk until well-combined.  Add peppers and red onion.  Cook in a skillet for about 8 minutes, on low, until onion is tender.  Add goat cheese and arugula and let cook until eggs are fully cooked and scrambled.  Serve immediately.

Until the next time my oven is on...


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