Chicken Scrambled Egg Recipe

Tuscan Chicken Scramble

Restaurant Breakfast Recipe

This Chicken Scrambled Egg Recipe is called a "Tuscan Chicken Scramble" simply because it contains spinach, basil, tomatoes, garlic and Mozzarella cheese - all ingredients used frequently in that area.

If you are a "carb-cutter," this recipe is also for you. Just do not serve the chicken scramble with potatoes. Think fruit.

Tuscan Chicken Scramble

Chicken Scrambled Egg Recipe

Favorite Restaurant Breakfast Recipe

Preparation time: 10 minutes. Servings: 2

Ingredients:

1 1/2 teaspoon each of butter and vegetable oil
3 ounces chopped, cooked, seasoned chicken
1/2 cup fresh chopped spinach
1 tablespoon fresh chopped basil
1 teaspoon minced garlic
3 eggs
2 tablespoons diced tomatoes
1/4 cup grated Mozzarella cheese

Instructions:

Heat butter and oil over low heat in a 7-8 inch egg pan
While the pan is heating, whip the eggs in a small bowl with a wire whip until blended but not frothy
When the fat is hot enough to sizzle a drop of water, add chicken, spinach, basil and garlic and sauté’ briefly, stirring or shaking the pan often (do not burn garlic)
Pour in the eggs and cook over low heat, stirring occasionally with a rubber spatula but do not over stir or allow the eggs to brown
Remove the eggs from the heat when they are “set” but still soft and moist
Add tomatoes and top with cheese and cover briefly until cheese is melted
Divide in the pan and slide onto plates for two servings or plate whole for one serving

That's it! Great job!