This is my favourite quick dinner when you want something a little bit better than a cold bowl of cereal but you want to apply pretty much the same level of effort. This dish serves two but I was so hungry after all my efforts in the garden that I ate the whole thing myself.
First I grabbed some fresh herbs out of said garden. Then I preheated my oven to broil and grabbed an oven-safe nonstick skillet. Nonstick works best for this particular eggy dish, but you have to make sure that it has been approved for use in the oven so you don’t end up killing yourself with chemicals or burning the handle off.
I chopped up the herbs.
Then I grabbed a tomato and chopped and de-seeded it as well.
Now you can start heating up your skillet, with a nice big pat of butter in it to melt.
Then I cracked 4 eggs into a bowl. I proceeded to beat the crap out of them.
Add in a big dollop of sour cream. You can use milk or cream but I have recently discovered that sour cream in eggs makes them light and fluffy and flavourful so I like using it.
Then I poured the mixed eggs into the hot skillet.
Let that sit for a moment.
Then start pulling the egg away from the bottom of the skillet. You’re not really stirring the egg, so much as exposing more of the raw stuff to a hot cooking surface.
Stop scraping before all the wet stuff is scrambled.
Now you can top it with all the goodness you’ve prepared. This is salt, pepper, chopped herbs, tomatoes, and parmesan cheese.
And then go ahead and shove it under the broiler for about two minutes, until all the wet egg is now solid. Please don’t judge me for my dirty oven.
You can see I actually overdid this one a little bit.
Then you hold the pan over a plate and start to slowly tip it so the whole thing starts to slide out.
When you’re about halfway out, lift the pan so that the second half of the egg flips over and covers the first half.
Top with more pepper and garnish if you like.
As I said, you can cut this in two and share it. Or if you’re really hungry it makes a great meal for one!