Improv Scrambled Eggs

Made these this morning and received high praise from the Mrs., so thought I'd share. Scrambled eggs are such an easy dish to dress up; it amazes me so many people serve them "plain."

1 bellpepper, thickly diced
1 yellow onion, diced
1 heart celery, diced
1 clove garlic
1/4 teaspoon fresh cayenne, thinly diced
1 tablespoon Cajun seasoning
1 tablespoon Italian seasoning
2 tablespoons tomato sauce
6 eggs
1/3 cup coconut milk
1/2 cup spinach leaves
Enough olive oil to coat pan
1/2 cup grape tomatoes, whole
Salt and pepper to taste (if needed)

Sauté Holy Trinity, garlic and fresh cayenne in olive oil over medium heat until soft and translucent.

While HT is sautéing, break six eggs into a mixing bowl. Add spinach and coconut milk and whisk until combined.

Add Cajun seasoning and Italian herbs to sauté and stir to combine. Cook for 1-2 minutes or until aromatic.

Add tomato sauce and grape tomatoes, stirring to combine but making sure grape tomatoes remain whole/unbroken.

Add egg mixture and begin stirring as soon as egg mixture begins to firm. The goal here is for small scrambled egg pieces, not large. The sooner and more frequently you mix, the more integrated they'll be with the rest of the ingredients.

When eggs have reached your desired consistency, serve hot and top with salt and pepper to taste. For us, this was just as the grape tomatoes begin to blister.



No pictures this time; but I'll make this again and post pictures. I'm on a mission to make scrambled eggs less boring.