I love scram­bles – they are cousin to the omelet, but here, with­out the cheese. For a lean pro­tein, I love to add smoked turkey and sauteed onions and scal­lions. Add a smoothie or fresh fruit and you’ve got a lovely break­fast. If you’re serv­ing a crowd, this is a great way to get your eggs and break­fast meat into a one pot meal.

Prep time: 5 min­utes
Total time: 10 min­utes
Yield: 2 servings

drop of grape­seed oil or a but­ter sub­sti­tute (Earth Bal­ance)
2 whole eggs
2 egg whites
1/4 c. chopped smoked turkey
1/2 small yel­low onion, diced
2 scal­lions, sliced thin
hand­ful of ched­dar cheese (optional)
gar­nish with fresh dill if you have it on hand

1. Scram­ble all eggs in a small bowl with a fork and set aside.
2. Saute onions in hot grape­seed oil until slightly carmelized, about 5 min­utes. Add scal­lions and turkey and saute for a moment more.
3. Add a touch more grape­seed oil to pan if you need it, then add eggs. Scram­ble to desired done­ness and serve along­side fruit or atop a slice of toast (Rudi’s is a good choice) for a nice break­fast for two.