Breakfast Scramble

Recipe follows story

Since I long to be held and my needs are not being met, I’m looking to my food to help me out.  I’m stuffing acorn squashes and now I’ve made a breakfast wrap.

One trip to the grocery store - ok, there were several this week - and I’m falling back in to old patterns.  Once again I’ve started shopping like a woman who is not single but has a family of 5.  I really struggle with this issue.   I should seek help for it. It’s a fierce battle between one busty brunette, a whole produce section, and meat product that looks too irresistible to not buy and try.

Who cares if I often cook only for me, I’ve got taste-testers at work and friends, who for the most part, will entertain my weeknight hodgepodge meals and my weekend breakfasts.

I invited Nancy over for breakfast,  last Saturday, so we could tap into some turkey bacon I’d been fantasizing about.  

There I go, fantasizing about meat again.

Breakfast Scramble
serves 2

1 T. olive oil
6 slices turkey bacon (chopped)
1/2 of a red onion (diced)
1 jalapeno (seeds removed and diced)
1/2 of a red bell pepper (diced)
4 eggs
3 T. half and half
1/4 c. grated pepper jack cheese
1/4 c. grated cheddar cheese
2 wraps (warm)
Kosher salt and freshly ground black pepper
1 tomato and half of an avocado (sliced thin, drizzled with olive oil, salt and 1 clove of minced garlic)

-Heat oil in a medium skillet, over medium-low heat and add turkey bacon, onions, red pepper and jalapeno - sauteing for 7-10 minutes
-Scramble eggs with half and half, cheese, salt and pepper
-Set skillet flame to low and add egg mixture
-Cook eggs low and slow until no longer runny and completely cooked through - about 10-12 minutes
-Spoon breakfast scramble into wraps and serve with sliced tomatoes and avocado or salsa