Tuesday, September 2, 2014

Scrambled Eggs with Feta, Ham, Tomatoes & Basil

Moving is hard.  We're still not fully unpacked and still waiting for some of our furniture to arrive.  I haven't really found my cooking mojo since we got here and am just making easy things or old favorites when I do cook.  Since I haven't been cooking much, we don't usually have leftovers for me to eat for lunch.  So I've been making this flavorful scrambled egg dish a few times a week at lunchtime.  I know people don't need "recipes" like this but it's all I've got right now.  :)  Lol!! Maybe it can at least provide some inspiration to someone out there.
Scrambled Eggs with Feta, Ham, Tomatoes & Basil
by What A Dish!

2 eggs
splash of milk
a bit of salt and pepper
olive oil
2 pieces deli ham, chopped (this is good without, too)
handful of grape tomatoes, rinsed and halved
1-2 tablespoons crumbled Feta cheese
3-4 basil leaves, washed and chopped or snipped

1.  Heat a small non-stick skillet over medium heat and add a bit of olive oil.  (I usually use stainless steel or cast-iron cookware, but will only use nonstick for eggs.)

2.  In a small bowl, crack the eggs and whisk with a fork.  Whisk in the milk.  Pour mixture into the hot pan, and let set for a little bit, and then scramble.  A small silicone spatula is the best tool for this. Add the ham and cook for a minute, then add the Feta.  Turn off the heat, and add the tomatoes. Place mixture on a plate and add basil on top.  Enjoy.

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