Very tasty. I tried it out of curiosity, since it is similar to a recipe that I use for scrambled eggs. However, next time, I will revert to my standard recipe, which does not include milk and differs in several other significant ways. I know that many use milk in scrambled eggs, but I prefer mine less fluffy. I also use avocado, which I feel makes a major contribution, and I often use more tomato, which makes it a bit more like one of the staple tomato and egg dishes served regularly in many parts of China. I also replace roughly half of the eggs with tofu, which makes it much more healthful, both because of the health benefits of tofu and the reduction in cholesterol. I also add spinach, which I buy fresh but freeze for later cooking when it starts to deteriorate. Unlike others who have reviewed this dish, I prefer olive oil for cooking eggs (even for fried eggs), both for taste and health reasons. I used to use butter (and even bacon drippings before that), but olive oil is far more healthful. I usually use sharp cheddar cheese, but next time, I will try feta, as another reviewer suggested. Fresh cilantro is also a nice addition, and if you add cumin, it makes a tasty breakfast wrap (in a flour tortilla). For wraps, you can add shrimp or sausage for extra flavor.
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Very tasty. I tried it out of curiosity, since it is similar to a recipe that I use for...