Psst … you can also get the skinny about a brand new project I will be starting soon with Gooseberry Patch that may or may not cross over here .
I share all of this because it is one of the main reasons I woke up this morning and decided to rework one of my favorite recipes… Oven Scrambled Eggs.
I have been craving eggs all week and since I am not really a morning person, I haven’t had my act together to make them like I wanted… that is until today…
(Which also led to a revision of my Breakfast Burritos as well to be posted soon ).
Truth be told I was a little scared to mess with a GOODe thing… consider 24 eggs were involved!
But I bit the bullet and it turned out marvelous!
Start by putting 12 whole eggs and 12 egg whites in a bowl…
If one gets away from ya, don’t worry… you can always fish him out
Next add 2 1/2 cups skim milk
Salt and pepper to taste. I used 1 T salt in this recipe, but will likely reduce it next time by at least half.
Grab the most adorable 5 year old you can find and have her whisk them up GOODe while you tend to the oven… Hey, we believe in manual labor around here
Now heat the oven to 350 and take 1/2 stick (4 T) of Light Butter and pop it in the oven until it melts…
Once melted, add in the egg mixture.
Bake for 10 minutes…
It will look interesting… but take a spatula all along the sides and stir it up well.
Bake for another 10 minutes.
Stir and bake for just a few more minutes… watching closely.
I worried they wouldn’t be yellow.
I worried they would stick.
I worried they’d taste fake.
I worried for NOTHING.
They were delicious!
Knocking over 100 calories and well over half of the fat off the original recipe. Mommy Score!
By golly, I think we can do this