As I told you, I’ve exhausted my Fiercefoodie budget for the month (or until Greg forgets) yesterday on my Patron. Nevermind the fact that he ate 2 cupcakes.  Ummmhmmm…. Anyway, I noticed that I have no breakfast contributions on the site so I decided to try to get some daylight shots for a change (supposedly a key factor in food photography) and scramble some eggs.  Plus, I was in no hurry to dirty my recently cleaned kitchen, so a one-pot dish was ideal.  After a check around the fridge, I found a couple slices of oven roasted deli turkey, deli Muenster cheese, a little white cheddar, a shallot, sundried roasted tomatoes and a little heavy cream.

Of course, you can use ANYTHING for the scramble. Scrambles are quick and more forgiving than trying to fold your eggs over into an omelette. I can do it though (very slowly however) so don’t sleep on my skills. : ) But with the scramble, you get to stuff it with a lot more goodies that otherwise wouldn’t fit in that thin little envelope. Usually, I use leftover mushrooms, onions and peppers but apparently I haven’t cooked anything lately (if you let Mr. Ungrateful tell it, lol) Hey! Birthday girls eat out.