Versatility and the Egg

How I love thee chicken ova…

I nomf on some scrambled eggs, especially when they’re light and fluffy and contain crunchy things (not the shells). Quick to cook, try making extra for lunch, too, since it reheats like a champ for very few carbs– and calories and is filling (I only add 2 TBSP water to the eggs prior to cooking).

I tend to add toppings to my eggs rather than fillings (I’m not an omelet girl). This way I can see the color and I can be assured my eggs are cooked all the way through without the liquidity changing the qualities of the toppings. Plus, it’s easy to overdo the fillings and I want the eggs to be the star of the show. It’s like a festive explosion right there on top, melted to the cheese, and the veggies retain their raw qualities, rather than pulling a Kanye and saying “Immuh let you finish these eggs, but first…”

Looking for some sessy?  No matter how you enjoy your eggs, for more variety, try these add ins:
Ham
Linguica
Andouille
Turkey
Chicken
Salmon
Pepperoni
Steak-Umms
Pastrami
Bacon

Feta
American Cheese
Pepper Jack
Dry, Aged Sharp Cheddar
Swiss
Provolone

Bell pepper
Onion
Chopped tomato
Fresh spinach
Salsa
Green olives

Remember: Eggs. They’re like L’eggs, but you don’t wear them as a fashion accessory.

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