Egg Scramble (Soy, Fish, Wheat and Nut-Free, Can Be Milk-Free)

This is one of those recipes that is totally to taste, so it's very versatile. It also gives you an omelet taste without having to fold eggs over. I suppose you could call this original to me, though people have been making eggs a million ways forever, probably even this way. :) Please note that this recipe is only soy-free if you use all soy-free ingredients, and is fish, wheat and nut-free, and can be milk-free if you leave out the cheese.

Egg Scramble

eggs (2 per person, generally)

Your choice of soy-free veggies, diced into bite-sized pieces (if desired)

Your choice of soy-free meats, diced into bite-sized pieces (if desired)

Your choice of soy-free cheese, shredded (if desired)

salt and pepper

1 to 2 Tablespoons salted, full-fat butter

soy-free salsa (any heat) (if desired)

1. In a medium to large bowl, mix eggs, veggies (if desired), meat (if desired), cheese (if desired), and salt and pepper (to taste) and mix well. (How much you use of each ingredient is totally your call.)

2. Melt butter in a large skillet just until melted. DO NOT let the butter brown.

3. Add egg mixture to the skillet and cook to desired doneness, making sure to stir the eggs now and then for even cooking (like you would do with scrambled eggs).

4. Serve immediately as is or topped with salsa.

(This recipe was originally posted on my original site, Natural and Free.)