Whenever I go home, my dad will wake up on the weekends and make us a delicious, hearty breakfast of his own creation. I’ve named his scrambled omelette a “Scromelette”… Super delicious and very straightforward to make. Like a traditional omelette, you can make it with a variety of different ingredients. The only difference here is that it isn’t as technique-sensitive and you can make a whole bunch of it to feed many at a time. Today’s Scromelette had;
Chopped onions (about a quarter med-sized onion and one chopped green onion/scallion)
American cheese (in my opinion, one of the best kinds to use with eggs)
And of course, eggs!
*Hot Tip! Cook bacon in a pan first, then set aside. Pour out most of the grease and burnt bits, leaving only a light coating of bacon grease. Cook your eggs in THAT- it adds a great smoky, bacon-y flavor… Who doesn’t want that?!
Anyways, to put the Scromelette together, toss about a half to full tbsp butter in your (hopefully bacon-greased) pan. Toss in the onions and ham along with the mushrooms. The mushrooms will soak up a lot of the liquid. Once browned, toss in your scrambled eggs, pinch of salt, and some pepper. Once they start cooking up, toss in about a slice of American cheese per serving you’re preparing ( I used 2 slices for 4 eggs). Voilà… You’re breakfasting like a champion