One should eat to live, not live to eat. – Moliere
I’ve been rather absent from this blog for longer than I like to admit, but I think the above quote really provides an accurate explanation as to why. When you are trying to maintain/lose weight, cooking large Italian meals that are delicious, well…you get the point. And I like to eat, so it takes a good amount of self-control.
So, maybe I don’t post here every month or even every few months, but hopefully you are still able to visit when you need a recipe or some Kitchen Inspiration. I know I do!
Every now and then, when work isn’t too crazy and I have an hour or so to spare for lunch, I drive down the street to visit my Grandma and have lunch with her (I’m so lucky she is only a 3 minute car ride away). It’s not that I don’t get enough quality time with her on Sundays, I do, but I really enjoy our one-on-one time. And I like making her laugh – and she laughs at me a lot during our lunch dates.
One day she made me scrambled eggs for lunch, and as I watched her, I realized I had never seen anyone make eggs that way. She was making what I call “Italian Scrambled Eggs.” They were the best scrambled eggs I’ve ever had – so I started making them that way too! It’s a nice spin on something so simple that you can throw together quickly for any meal – maybe adding in some tomatoes or peppers for a quick dinner!
Italian Scrambled Eggs
Salt & Pepper
3 Large Eggs
2 tbsp Water (milk is optional)
1/4 cup Parmesan or Roman Shredded Cheese
In a medium-sized skillet, add about a 1/2 tbsp of olive and let it heat up on low heat.
While the olive oil is heating, break the eggs into a mixing bowl and scramble with a fork or a whisk. Add a little bit of salt & pepper, water (milk is optional) and the cheese. Mix well.
Add to the skillet and continuously mix and fold the eggs until they begin to cook. I like my eggs to be a little bit runny, but remove the eggs once they reach your desired consistency.
Sprinkle with a little bit of Cheese and the Parsley and serve!