These scrambled eggs are so simple to make and taste absolutely delicious. If you have roasted garlic on hand, you can have this tasty, lean protein on the table in less than a minute.
Cooking the eggs in olive oil speeds up the cooking process since olive oil doesn't have water in it like butter does. When you cook with olive oil no water needs to evaporate during the cooking process.
Ingredients
2 eggs (from happy, humanely raised chickens of course)
1 tblsp extra virgin olive oil
Salt and pepper, to taste
2 roasted garlic* cloves, peeled
Add olive oil to a small saute pan and turn heat to medium-low. Crack eggs into a separate bowl and whisk with a fork until the yolks and whites are well blended. Next, add beaten eggs to the heated olive oil. The eggs will cook fast (less than a minute). Stir in roasted garlic cloves next and break the cloves up with the spatula so the garlic flavor gets incorporated nicely. Right before removing from heat add salt and fresh ground pepper to taste.
*Roasted Garlic
3 heads garlic
Salt
Pepper
Extra virgin olive oil
Cut just a little of the top off each head of garlic to expose the cloves. Place each cut head in a piece of aluminium foil. Then drizzle each head with a little olive oil and sprinkle with salt and pepper. Next, close the foil wrap around each head of garlic and place in a 350 degree oven for 40-45 minutes until the cloves are soft and tender when pierced with a fork. Roasting garlic creates a mellow, almost sweet, garlic flavor compared to the sharp pungent garlic flavor of minced garlic. It's absolutely delicious in scrambled eggs!
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