Scambled Hash

This is a fancier version of my favorite recipe for scrambled eggs growing up. You can keep it simple by skipping the 'filling' or soup-it-up for a weekend brunch. Experiment with the different options like vegetables, herbs, spices out there. It's the versatile egg!

Serves 2
Preparation time about 30 minutes

Scramble
3 large eggs
1 chicken sausage (or 1 cup extra firm tofu)
1 tsp flour
1 tbsp milk (whole milk or half and half make for a moist scramble)
1 tbsp butter
Cayenne pepper or Paprika, 1 tsp
Salt and Pepper to taste

Filling
1/2 medium onion, diced (I like medium to large chunks)
1 cup diced red and green pepper (to match the size of the onions)
1/2 cup fresh or frozen spinach
1-2 tsp of finely chopped jalapeno (or to taste)
1/2 tsp curry powder (pick your favorite flavor. I like one of the following: garam masala, cumin, coriander, madras curry powder, peri-peri etc)

Garnish
1/3 cup parsley (Or your favorite herb- cilantro, rosemary, oregano go well too. If using dried herbs, use 2 tsp)
1/3 cup goat cheese, crumbled (or fresh mozzarella, torn into small chunks)

Prepare the filling first:
Heat 1 tbsp of olive oil in a saute pan on medium heat
Add the onions, saute until brown
Add the curry powder and saute until fragrant (about a minute)
Add the peppers, jalapeno, cut up sausage/tofu and spinach
Cook until the spinach has wilted
Season with salt and pepper. Turn off heat and set aside.

Cook the eggs:
Break the eggs into a large bowl and beat in the milk and flour until combined

Heat a saute pan over medium high.
Add the butter and melt until light brown.
Stir in the cayenne pepper/paprika
Add the egg mixture, stir and turn down the heat to medium low. Cook for a couple minutes before stirring slowly (If you like a smaller curd texture, stir often)
Cook **covered for about 2 minutes and then stir over heat until desired texture is achieved. (I like my eggs large curd and well done)
When almost done, mix in the filling *gently and season with salt and pepper. Mix in the crumbled goat cheese (if using mozzarella, mix gently until cheese starts to melt)
Garnish with chopped herbs

* Using a gentle touch helps keep the eggs fluffy
** Covered cooking for a while helps the eggs rise and become fluffy (due to the milk+flour mix in the egg)