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The best 3-egg scramble comes from home

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Restaurants are offering so many different scrambles these days. They're easy to get used to. What's not so easy to get used to are the long lines on the weekends or the expanding waistlines brought upon by uncontrolled use of frying grease. Boy, that didn't sound pretty at all.

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With a little extra work, you can enjoy a delicious, satisfying, and healthier version of your favorite 3-egg scramble. The secret? Quality ingredients. Since you're not using that many ingredients to begin with, make sure you buy the best products you can afford to buy. The following recipe was made using organic spinach and mushrooms and a couple of shallots from the local farmers' market. Vegetables have so much more flavor when just picked, so make use of the seasonal ingredients your farmers' market is offering. Also, try to use eggs that come from free-ranged or pastured hens. They make a big difference!

Spinach & Mushroom Scramble

3 Large or extra-large eggs, beaten
1 T. Shallots, chopped
3 Medium button mushrooms, thinly sliced
1 C. Spinach leaves, loosely packed
2 T. Colby jack cheese, grated
1 T. Extra-virgin olive oil
1 T. Butter
Sea salt
Garlic Salt
Freshly ground pepper

1) Heat ½ tablespoon each of extra-virgin olive oil and butter in a non-stick pan on high heat. Be sure to
Allow butter to turn golden.
2) Saute shallots and mushrooms until slightly brown.
3) Add the spinach and sauté just until wilted. Season with garlic salt and freshly ground black pepper
And set aside.
4) Wipe pan clean and add the rest of the oil and butter. Allow butter to color and add the beaten eggs
That have been seasoned with sea salt.
5) Add the spinach and mushroom mixture and cook until eggs are done to your liking. Top with Colby
Jack cheese.

Serves 1

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