2 med eggs
spice & season to suit your taste
GLORIFIED SCRAMBLED EGGS
I use a 4 cup (1 quart) pyrex measuring cup for this. I shoot for approx. 1 1/2 cups of mix to dump in the skillet. If you go much past 1 1/2 cup then you'll need a bigger skillet. I cook this in a 6' diameter black cast iron skillet, at 20% power setting on my electric stove. Everything told here is 'variable', so modify the recipe according to your tastes and preferences. Vegetables are pre-cleaned and kept in cold water in the fridge prior to use. Cooking time is rather flexible, but this recipie has evolved toward turning out better result cooking longer on time at a lower on heat setting. Again, do what works for you! Hank
Put 2 tbsp corn oil in skillet and put on to preheat at 20% power.
Chop into small pieces- baby carrotts, celery, green pepper, onion, smoked sausage and ??? you like.
Add 2 medium eggs over the top.
Add tsp. (+/-) salt, pepper, garlic powder, chili powder, and ??? you like.
Add 2 tbsp corn oil and use a table fork to stir and stir, not beat but just stir... 'Till everything is well mixed and the egg batter is full of little bubbles. This only takes a minute, or two at the most.
Let the mixture rest for a few minutes in the cup. You should have 1 1/3 to 1 2/3 cup of mixture.
Give it another stir and finish stirring while pouring the mixture into the pre-heated skillet. Should be about 1/2 full in skillet. Level it off in the skillet and cover with a loose fitting lid, to hold in heat and reduce cooking splatter.
Cook for 20 minutes at 20% power, or 'till the 'pancake' begins pulling away from the side of the skillet.
Shut off the heat. Carefully loosen the 'pancake' from skillet and gently flip it to cook the top.
Place a couple of slices of American, or ??? your choice, cheese on the pancake brown side and put the lid back on.
Allow to cook by skillet's residual heat for a few minutes 'till the cheese is melted.
Spatula out onto a serving plate and eat promptly!
Submitted By: IHank from IA on 2000-01-07