A quick and easy breakfast dish
- Carbohydrate 5.75596834146771 g
- Cholesterol 428.254062515924 mg
- Fat 27.4496533085197 g
- Fiber 0.91010261132108 g
- Protein 20.1358367771447 g
- Saturated Fat 14.5078758175264 g
- Serving Size 1 1 (216g)
- Sodium 944.247450092888 mg
- Sugar 4.84586573014663 g
- Trans Fat 2.58287703776097 g
- Calories 346 calories
Step-by-step
- In a large skillet, saute the onion, green pepper and mushrooms in butter until crisp-tender.
- Meanwhile, in a large bowl, whisk the eggs, cream, salt and pepper.
- Add egg mixture to vegetables in skillet; cook and stir over medium heat until eggs are almost set.
- Sprinkle with cheese and chives.
- Cover and cook until eggs are completely set.
Substituting whole milk or heavy whipping cream for the half-and-half fundamentally alters the curd structure, yielding either a more delicate or a significantly richer result due to varying fat percentages. Mastering this dish requires attention to heat control and timing.
- Cook the aromatics over medium heat until moisture evaporates entirely, preventing excess liquid from diluting the egg mixture.
- Whisk the twelve eggs vigorously with the dairy and seasonings until completely homogenized to incorporate air for a lighter texture.
- Maintain medium heat throughout the cooking process, stirring continuously with a silicone spatula to form uniform curds without overcooking the edges.
- Cover the skillet during the final melting stage to trap ambient heat, allowing the cheddar cheese to blanket the surface evenly without scorching the bottom.
Pair this rich egg preparation with crisp, acidic accompaniments like dressed arugula or lightly pickled red onions to cut through the high fat content. Whole wheat sourdough toast or roasted potato wedges provide structural contrast to the soft curds.
