Basil and Goat Cheese Egg Scramble

I have a confession:  I cannot make omelets.  I’ve tried for years to make the perfect omelet, I’ve even stared for entirely too long at the professionals showing off their omelet-making skills at breakfast buffets.  I’ve asked for their tips and tricks, but still, after much practice, I simply cannot toss the partially-cooked egg with all its mix-ins into the air and have it and all the mix-ins land back in the pan.  I end up with bits of egg, broccoli, and tomatoes all over my kitchen floor, with splatters of grease streaked across my walls.  So in very un-JanisCakes style, I’ve given up.  Now, when I make “omelets” they are really scrambled eggs with all of the fixings cooked into clumps of egg.  When I ask my husband if he wants an omelet, he now laughs and says “do you mean scrambled eggs, babe?”  Why yes, yes I do.  And quite frankly, doesn’t it taste the same whatever form it takes on anyhow?  My omelets egg scrambles usually contain whatever fresh veggies and herbs I have at the moment, but when I made this one a few days ago it was tasty enough that I decided to share this specific ingredient combo.  Feel free to make it into an omelet if you’re a pro (and please message me with explicit step-by-step instructions of how you create such a masterpiece), or do as I do and turn it into an unattractive, albeit delicious egg scramble!

Basil and Goat Cheese Egg Scramble
Yield:  2 breakfast servings
Total time:  15 minutes

2 whole eggs plus 3 egg whites
3 tbsp. skim milk
½ tsp. salt
½ tsp. freshly ground pepper
8 cherry tomatoes, quartered
6 large basil leaves, roughly torn
2 MorningStar Farms sausage patties (I like the Hot & Spicy or Maple Flavored varieties), diced into bite-sized pieces
1½ oz. goat cheese

1.  Whisk together the eggs and egg whites, milk, salt, and pepper.  Set aside.

2.  Place the quartered tomatoes into a small (like 8-inches or so) greased skillet.  Heat over medium heat until they are slightly tender.  Mix in the pieces of MorningStar sausage patties, and cook for another 1-2 minutes.

3.  Pour the prepared eggs into the pan and cook over medium heat for about 3 minutes, until egg begins to cook.  Stir the egg around to cook evenly (or be super fancy and do your omelet-flipping thing when the time is right).  Mix in the basil and half of the goat cheese.  Continue cooking until the egg looks completely cooked through.  When fully cooked, top with the remaining goat cheese and enjoy!

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