Our recipes demonstrate the egg's unique ability to "move around the plate" as an ingredient in appetizers, snacks, desserts, soups, and salads - and as the star of a variety of entrees.
Katrinas' Spicy Scramble To Go
3 Jumbo eggs
1 cup Shredded Pepper Jack
1 Cup favorite Salsa-tomatillo-preferred
margarine to coat nonstick pan
3 tablespoons water
nacho jalapenos
salt & pepper
Optional: sauteed mushrooms, ground beef, cooked chicken, onions, bell pepper, (serving device, your choice: baked potato, biscuits, toast, lettuce wrap)
Whip two beaten eggs in small bowl, adding two tablespoons of water. Turn heat to highest setting. Melt margarine to coat nonstick pan. Pour egg mixture into pan. Take a plastic spatula and gentle pull back sides, tilting pan for top egg mixture to cover pan. Do this scraping and fill method until top liquid egg mixture stops running to uncovered portion of pan (1.5 minutes). Spread desired ingredients atop egg mixture. Flip one side to meet the other side. Put same size plate over mixture, turn pan upside down with plate resting face up on your palm, letting mixture gently fall onto plate, skillet should be fully upside down. Pour salsa, dressing, or more cheese ontop of omelet as desired, salt and pepper to taste.
Katrina is a high school Senior who believes in eating breakfast. She is a member of the track team and very active in school activities in Douglas, Arizona. Since her days are very long at school, she needs a highly nutritious meal to start her day. Katrina is currently in a summer apprentice program at Hickman’s Egg Ranch, Inc. and likes to learn how to cook different breakfast items.