Breakfast | Mammy2Grammy

Let me just say, the Cowboy loves eggs. He loves them even more than he loves tacos. He always orders them with extra onions, bell peppers and tomatoes, unless he orders them sunny-side up on top of pancakes, when we go out for breakfast. Which isn’t often because breakfast is one of the most inexpensive meals to prepare at home and it’s so stinkin’ easy.

I start by heating a skillet over medium-high heat (I use a non-stick skillet, plus, my stove top is old and the heating elements don’t heat the way they probably should. Adjust the temperature according to your stove.)

Meanwhile, I crack 3 or 4 eggs (depending on how many the Cowboy wants that day)into a bowl, and beat them with a fork until the yolks and whites are thoroughly combined. Now some people use milk in their eggs but I don’t. If you think that makes a better egg, then by all means add about 1 T. of milk for every 3 eggs.

Once the skillet is heated through add 1 or 2 Tablespoons of butter or margarine. You want it to sizzle but not too much. Nice and easy does it.

Add in the onion and bell peppers. I used the pretty yellow bell peppers this time ’cause I got them on sale at my Market Street. But usually I just use the plain ole green ones. Salt and pepper to taste and cook the onion and bell pepper ’til the onion is translucent and the peppers are getting a little soft.
Is there anything that smells better than onions and bell peppers cooking in butter? (I’m just sayin’.)
Remove the onion and bell pepper from the pan and set it aside.

Add more butter or margarine to the pan if needed and once it sizzles again, whisk your eggs into the pan. As the eggs begin to cook pull them gently toward the center of the pan. Stirring constantly, but gently until they are just about done.

Add the onion and bell pepper back into the pan and stir gently to combine. The Cowboy likes his eggs soft scrambled. I prefer mine a little more done. But you cook ’em the way you like .

I have been known to start out with some diced potatoes in that skillet then I add in the onion and bell pepper. Once the eggs are about set I add in a little shredded cheese turn off the burner and cover the pan to let the cheese get all ooey gooey and melty. YUM!
Heat up some flour tortillas and get out the salsa boys, we’re having breakfast burritos.
Now, I’ve been on a diet most of my life and for a while me and Mama went to T.O.P.S club and followed the Low Carbohydrate diet. She would make something similar to this recipe except she would add in crumbled, crisp bacon. ( 😦 and no tortillas or potatoes.) But it was good anyways.
So, get on in the kitchen and whip up some eggs. I’ll see ya next time.

Grammy’s Cowboy Eggs

Ingredients

1/4-1/2 C. onion, chopped
1/4-1/2 C. bell pepper, chopped
1-2 T. butter or margarine – everything’s better with Blue Bonnet on it!
6 eggs
milk, about 1 T. per 3 eggs if desired
salt and pepper to taste
tomatoes – sliced or grape tomatoes – whatever you have on hand.
Directions

Heat skillet over medium heat.
Crack eggs into a bowl, and beat them with a fork until the yolks and whites are thoroughly combined. Add milk (if desired.)
Once the skillet is heated through add 1 or 2 T. of butter or margarine. You want it to sizzle but not too much. Add in the onion, bell peppers, salt and pepper to taste and cook until the onion is translucent and the peppers are getting a little soft. Remove the onion and bell pepper from the pan and set it aside. Add more butter or margarine to the pan if needed and once it sizzles again, whisk the eggs into the pan. As the eggs begin to cook pull them gently toward the center of the pan. Stirring constantly, but gently until they are just about done. Add the onion and bell pepper back into the pan and stir gently to combine. Cook until desired doneness.