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Foolproof Scrambled Eggs with Pico de Gallo

Plates with Peppers 2Breakfast in bed is a Mother’s Day standard and has been for what seems like forever.  But creating a beautiful meal while wrangling excited children seems like the equivalent of Mission Impossible.  In comes your secret weapon – the egg.  Full of nutrients and flavor, eggs have a multitude of simple and quick ways to prepare.  Scrambling is probably one of the easiest bits of cooking to do, but to get the best results, good technique is needed to yield fluffy, heavenly pillows of eggy goodness.

Plate with Limes and PeppersPlate with Peppers 16The secret to foolproof scrambled eggs is simple – add fat and cook with medium heat.  What do I mean by that?  Eggs are high in protein, when heat is added to protein molecules, they tend to bind together in tight strands.  Bound protein strands are tough and chewy, think about the texture of a well-done steak.  (No one wants to eat that.)  Here’s why fat is so important.  Fat coats the protein molecules so they do not bind as quickly or as tightly.  This allows you to cook your eggs through without the consistency of bouncy balls.

Plate 2Now you’re probably saying, science is great and all, but scrambled eggs are just so boring.  I can’t present this to the mother of my children as a true expression of my love.  The answer is yes, yes you can.  Eggs pair well with a number of delicious flavors, which will elevate your humble scrambled eggs to something a little more gourmet.  I pair my scrambled eggs with fresh pico de gallo.

Pico de gallo is a Mexican style fresh salsa that is so simple to make, it’s almost unbelievable how delicious it is!  Simply put, it’s a mixture of tomatoes, onions, fresh cilantro and fresh lime juice.  Just four ingredients can create a bright condiment that can be used on eggs, on tacos, or mixed in with avocados for a quick guacamole.  Really, the sky’s the limit with uses for pico de gallo.  In case you don’t like pico de gallo, I’ve included some other flavor combinations in this post to inspire you.  Please, let us know what you think!

Plate with Peppers 10

Foolproof Scrambled Eggs with Pico de Gallo
Recipe Type: Breakfast
Cuisine: Mexican
Author: Alais Petersen
Serves: 3 – 4 servings
  • 1 lb roma tomatoes
  • 1/2 large white onion
  • 1 serrano pepper
  • 2 small fresh limes
  • 1 bunch fresh cilatro
  • 1/2 – 1 tsp. kosher or sea salt
  • 8 large eggs
  • 1/4 C. heavy cream or half-and-half
  • 1 tsp. bacon grease or vegetable oil
  • 1/2 tsp. kosher or sea salt
  • Pinch of pepper
  1. The night before, dice the tomatoes and onion. Mix together in a medium, non-reactive bowl.
  2. Remove the ribs and seeds of the serrano pepper and mince. (Keep the seeds and ribs if you want it extra spicy.)
  3. Cut off the tops of the cilantro and mince. Add the minced cilantro to the bowl. (Don’t waste time picking the leaves off the cilantro stems. The stems are delicious too!)
  4. Juice the limes and add to the bowl. Gently mix everything together.
  5. Add salt to taste. Refrigerate overnight.
  6. in the morning, whisk eggs, salt and cream vigorously until the color is a light yellow and there are no streaks of yolk.
  7. Add the bacon grease to a 12 inch non-stick skillet and heat over medium heat.The pan is hot enough when the bacon grease is easily melted and a little shimmery.
  8. Pour the egg mixture into the pan. Do not touch the mixture for 15-20 seconds. You want to let the bottom cook just a little.
  9. Gently push the cooked eggs to the sides of the pan and let the raw eggs fill the pan around them. (If your eggs are starting to brown, your pan is too hot.)
  10. Continue doing this gentle motion, occasionally turning large curds over so no raw egg runs into the pan. Immediately remove from heat. About 5 – 7 minutes
Other flavor combos:[br]Sauteed asparagus and mushrooms[br]Goat cheese with minced chives[br]Sauteed peppers and onions[br]Lox and minced chives

Roasted Corn, Tomato and Avocado Salad with Mesquite Honey Dressing

There's no such thing as too much avocado.

There’s no such thing as too much avocado.

Since February of this year, I’ve been trying to eat a vegetarian diet Monday-Friday.  Even with all of the amazing blogs dedicated to veganism and vegetarianism , this kind of diet can become very monotonous very quickly.  Which leads me to get a bit more experimental when it comes to veggies.  One of my favorite things to eat is avocado, but despite how ubiquitous avocado toast is, there are many delicious applications for avocado.

I designed this recipe to be multipurpose.  This avocado salad can top burritos, be served on a bed or romaine lettuce with grilled chicken breast, and it can be served tossed with cold black beans as a main course.  I like to eat it by itself. Test out some ways to make it yours!

Roasted Corn, Tomato and Avocado Salad with Mesquite Honey Dressing

Serves: 4 as an entree, 6-8 as a side or condiment   Prep Time: 35 minutes   Cook Time: 0   Total Time: 35 minutes


3 Tbsp extra virgin olive oil
2 Tbsp vegetable or canola oil
2 cups of fresh or frozen corn, thawed and drained if using frozen corn
1 pint cherry tomatoes, quartered
2 ripe, large avocados , diced in large pieces
1/2 small or medium red onion, diced
1/3 cup cilantro, minced
1/4 cup fresh lime juice (I like 1/3 of a cup, but that is very acidic)
1 tsp mesquite honey (clover will work fine, too)
1/2 tsp cayenne pepper (optional)
Salt and pepper


  1. Place quartered cherry tomatoes in a salad spinner and sprinkle with 1/2 tsp table salt.  Let this sit until you’re ready to combine the salad.  Before you add the tomatoes to your salad, spin them to remove any excess moisture.
  2. In a 12 inch non-stick skillet over medium-high heat, heat 2 Tbsp of canola oil until shimmering.  Add the corn to the pan in an even layer and stir occasionally until the corn begins to turn a splotchy brown, but are not dehydrated.  About 5-8 minutes.  Set aside to cool.
  3. Whisk the lime juice, olive oil, honey and cayenne in a small bowl.  Add salt and pepper to taste.
  4. Gently combine tomatoes, avocados, corn, cilantro and onion with dressing.  Salt and pepper to taste.
  5. Serve within 1 hour of combining.

Tell me how you use this salad.

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