Nov 6th 09

The Superintendent's Speedy Egg Scramble

I eat so many meals at work, that I’m oftentimes left trying to be creative and eating supportively via use of the microwave.  While I’m not a big fan of the microwave in general, it’s essential for my successes of eating supportively at work.

On Sundays I chop up and portion peppers, onions and whatever other well-freezing veggies I have on hand, and pre-cook proteins so that they’re grab and go, easily and readily accessible for the week.   Then, I take about 1/3 to 1/2 of those pre-portioned foods to work with me and put them in the freezer for the week.

I eat eggs often for breakfast at work, and they are SUPER simple.  I work in a Supervisory Union, so I named this one The Superintendent’s Scramble.

First, I take some of the pre-diced peppers from the week and put them into a bowl that I’ve sprayed with a non-stick “butter” spray. 

Next up, I take one whole egg and two egg whites (I use egg whites in a carton; I feel much less wasteful that way) and scramble them in like this:

As a rule of thumb, you should microwave for a minute per whole egg.  But because we’re using whites instead of whole eggs, and also because you’re adding veggies that add water content, this is just a guideline.  My eggs with 1 whole egg and 2 egg whites and roughly a 1/3 c peppers ends up taking about 3 minutes and 30 seconds.

Depending on how many whites you end up using, I would check on them about 30 seconds before you anticipate them being done, just to make sure they aren’t already cooked fully.  Overcooked eggs=gross.  Same with undercooked.

And here’s the final product. 

Related posts:

1. The Mexican Scrambler
2. Speedy Spiced Edamame
3. Speedy Sesame Seared Scallops
4. 12 Days of Christmas-The Office Party
5. Thai Corn Cakes with Shrimp and Cilantro Mayo