I have a confession to make: I like to go to bookstores and flip through cookbooks, looking at how other folks make their eggs. I’m always  interested in new ways to cook eggs and I enjoy reading about different techniques. In all those books they (not all, but most professionals) say that scrambled eggs should be fluffy. They mix some type of dairy product with the eggs and cook it up. I’ve had these scrambled eggs and while they are ‘fluffy’ they’re not that flavorful and have an after-taste that makes me thirsty.

What I like best about my scrambled eggs is that you can use whatever vegetables you like. This is is where the flavor comes from – fresh veggies. Last summer we discovered kale. One week, the store was out of baby spinach, and so we tried kale and, well, it was delicious. Uncooked, it’s bitter, but saute it for a minute and a mild sweetness comes out.

I had no other name for this recipe. So the ‘Fancy’ part is really a euphemism for delicious enough that this is my breakfast 5 days a week. I use very little cheese and it’s really to balance out the spiciness from the green chilies. I usually have this with a bowl of oatmeal and a cup of tea. But sometimes I’m up early on a Sunday and I make this for brunch (that’s the time everyone else wakes up and joins me) along with waffles or chapattis.

What you’ll need

• 1 cup Egg Whites or Egg Beaters
• 1 – 2 tbsp Olive Oil
• 1/4 Bell Pepper (diced small)
• 1/2 Serrano Chili (diced small) – to taste
• Handful of Kale (rough chop)
• 1/2 med. Tomato (diced)
• Salt – to taste
• freshly ground Black Pepper – to taste
• 1 1/2 tsp Manchego Cheese (diced small or grated)

What’s gonna happen

Heat a non-stick skillet on medium high with the Olive Oil. Add the diced Bell Pepper and Chili.

After a couple minutes, when the veggies have softened add the Kale, Salt, and Black Pepper. Stir well. Toss in the Tomato.

Once the kale has wilted, pour in the Egg Whites. Stir. Break up all the large chunks and keep stirring. I find it easier to use a spoon instead of a spatula. But then again, I’m using a spatula that is curved (don’t ask how).

Once the eggs are done cooking turn off the heat. They’ll be done when all the liquid has evaporated. No one wants runny eggs. I let the eggs burn a little on one side for that extra flavor. Now sprinkle with the Manchego Cheese. Stir it about so that the cheese melts.

Breakfast is served!