Scrambled Eggs for a Lazy Day

If you think that Bologna would be done with the snow by this point, you are mistaken. It is still snowing (lightly but surely) as I am typing this up and we have yet another snow day. Nope, I am not complaining. I happen to enjoy waking up at noon and cooking myself a lazy breakfast and then figuring out what I want to do for the rest of the day.

And that, my friends, is exactly what I did today. Take a look at my scrambled eggs that I made today!

The scrambled eggs consist of:
- olive oil
- diced onions (about a third)
- diced yellow pepper (half)
- small pieces of pancetta (although this is completely optional.. makes the omelet super greasy; if you do put in pancetta, heat the pan with the pancetta and do not add additional olive oil)
- shredded spinach
- pecorino cheese
- 3 eggs
- splash of milk
- sprinkle of salt and pepper


You could probably deduce the simple cooking process of this beast of a scrambled egg. Sautee onions, yellow peppers when the olive oil is heated on a pan. Salt and pepper the mixture. Then after the onions are translucent, add a bit of shredded spinach. In a bowl, mix together 3 eggs, splash of milk, a bit of salt and pepper, and shredded pecorino cheese. Whisk together. When the spinach turns bright green, add the egg mixture and wait until the egg is cooked. 


To be completely honest, for something so easy to make, this is absolutely DELICIOUS. I think it may have to do with each of the ingredients. I have noticed this before too, but the eggs in Italy are just DIVINE. They are so flavorful and rich. If you haven't noticed from the picture of the carbonara, the egg yolks here are so yellow that they are almost orange. It is just packed with flavor! 


And then the spinach here has been unbelievable. I am usually not a huge fan of spinach in the US. When it is eaten in a salad, I find the texture of it a bit off-putting. (Yes, I am being overly picky but that's just how I am). It sometimes squeaks against my teeth and I just find that a bit chilling. I also don't really think it's packed with flavor a lot of the times. Then, when it's cooked, it's usually too watery and limp. Unless it's in a soup, I don't really look for spinach in cooked form either. The spinach in Italy, however, has been hearty strong greens. They don't wilt as much and they have a completely different texture. Instead of being sponge-like, they are more like kale. And when they are cooked, they still maintain some of their strength.


When all of these exquisite ingredients come together in the form of an omelet, it leaves me very very happy and about ready to take on the cold outside. Well... maybe after eating a banana with some nutella...