Scrambled eggs with Gorgonzola and salsa. A salty, spicy twist on a traditional breakfast dish. Sometimes just a little twist on a traditional dish really makes it shine. Scrambled eggs with Gorgonzola and salsa. A salty, spicy twist on a traditional breakfast dish. Recipe and food photography by cookbook author Jackie Alpers
Salsa scrambled eggs with gorgonzola is the result of an early morning haze wherein I emptied random things from the refrigerator into a pan in a blurry attempt to make breakfast. Use your favorite salsa and any gorgonzola-related bleu cheese.
Ingredients
- 3 eggs or 3/4 cup egg substitute
- 1 teaspoon butter - optional
- Spray oil for pan
- 2 tablespoons salsa
- 1 tablespoon non-fat Greek yogurt
- 1 tablespoon crumbled Gorgonzola
- Pepper to taste
Instructions
- Spray a large saucepan over medium-low heat with non-stick spray and drop in the butter if you're using it. Whisk together the eggs, Greek yogurt, salsa, Gorgonzola and Cholula seasoning in a mixing bowl before pouring into the pan. Scramble until almost all of the liquid is absorbed. Turn off the heat, cover and let sit for two minutes. Serves 1or 2.
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