Fancy Scrambled Eggs

I like the word fancy.  I tend o use it a lot.  

Eggs are tasty, nutritious, easy and quick to make, with endless flavour combinations.  I bought a bag of spinach for crepes, and had lots left over, so I ended up having some raw, and various scrambled eggs for lunch a few days in a row.  I didn't get tired of them, because I changed the ingredients each day, with the exception of the eggs and the spinach.  Here is one of my lunches.  It includes, cherry tomatoes from my back yard, yellow and red ones, spinach, lachsschinken, parmigiano reggiano, s&p, butter.  First melt butter, then add spinach, and cook until it softens and shrinks a lot, then add the  lachsschinken, let it shrink a bit.  I love using  lachsschinken, because of its smoky flavour, but you can use various meats, or skip it all together.  Cut the cherry tomatoes in half, add to the pan and cook until they soften a bit, you can even squish them with your spatula to speed things up.

Add the cheese, and s&p.

Mix it all.

Depending on how you like your eggs, cook accordingly.

I enjoyed the eggs with a slice of toasted rye and butter.

This idea could just as easily be made into an omelette.