Sundried Tomato & Parmesan Scramble in honor of National Breakfast Day!

I will be the first one to admit that this morning, I celebrated National Breakfast Day in pomp and prestige with a, drumroll please, carton of greek yogurt and an apple. However, as soon as I found out that today was, indeed, National Breakfast Day, I knew I needed to sneak in an extra little post in honor of it, even if my own breakfast was fairly lackluster. We can pretend that this omelet is what I ate this morning, right? Excellent.

Normally, I wouldn't post about a recipe like this one. Don't get me wrong, it was fantastic, but it's just so simple that I feel a little silly talking about it, especially when I have such an enormous list of backlogged recipes waiting for their turn in the Floptimism Blog Spotlight. But alas, I posted quite a lengthy account of sugar cookies yesterday and would otherwise have given you a day's break from little ole me, so I think an understated post about an understated recipe is just the kind of simplicity called for in this situation.

I didn't do much to change the recipe, aside from use the Kraft "Parmesan" Cheese over fresh, infinitely tastier Parmigiano Reggiano, and I served mine over a bed of spinach as opposed to a piece of toast (yay low carb meals!). The recipe below is how I made it, so feel free to head over to the original post if you're curious how it looks with the bread and fancier cheese (or just sub those things in on your own).

Sundried Tomato & Parmesan Scramble, courtesy of Closet Cooking
Yield: 1 serving
(printable recipe)

The Ingredients
2 eggs
1 splash milk
3 sun-dried tomatoes, chopped
salt and pepper to taste
olive oil to lightly coat the pan
2 teaspoons parmesan cheese
spinach, for serving (approximately 1/2 cup)

The Method
Grease a small skillet and place it over medium heat. Combine the eggs, milk, tomatoes, salt and pepper in a small bowl, and beat together. Pour the egg mixture into the heated skillet and cook over medium heat until scrambled but still a little runny (eggs will continue cooking even after you remove them from the heat). Serve them atop a bed of spinach, sprinkled with the parmesan cheese.

New Feature!
One Year Ago: Rosemary-Balsamic Chicken & Pasta
Today is also the first day that I have a post from exactly one year ago, to date! So, following along with the trend of many other bloggers, I will, from now on, include a link to what was happening in the Floptimism kitchen in previous years on this date.

Happy Mardi Gras, and National Breakfast Day everyone!

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