Tuscan Chicken Scramble
Instructions:
- 1 1/2 teaspoon each of butter and peanut oil or vegetable oil
- 3 ounces chopped, cooked, seasoned chicken
- 1/2 cup fresh chopped spinach
- 1 tablespoon fresh chopped basil
- 1 teaspoon minced garlic
- 3 eggs
- 2 tablespoons diced tomatoes
- 1/4 cup grated Mozzarella cheese
- Heat butter and oil over low heat in a 7-8 inch egg pan
- While the pan is heating, whip the eggs in a small bowl with a wire whip until blended but not frothy
- When the fat is hot enough to sizzle a drop of water, add chicken, spinach, basil and garlic and sauté briefly, stirring or shaking the pan often (do not burn garlic)
- Pour in the eggs and cook over low heat, stirring occasionally with a rubber spatula (do not over stir or allow the eggs to brown)
- Remove the eggs from the heat when they are “set” but still soft and moist
- Add tomatoes and top with cheese and cover briefly until cheese is melted
- Divide in the pan and slide onto plates for two servings or plate whole for one serving