I know there are many people who add things to their scrambled eggs, but for me, scrambled eggs have always been nothing but eggs and a little milk. If I wanted to add things to my eggs, I made an omelette.
Though I’m not particularly fond of eggs, I’m quite good at making omelettes, thanks to a summer job through my teen years that had me cooking breakfasts for hungry actors at the PA Renaissance Faire.
But the other day I exceeded my omelette abilities. I had so many yummy vegetables and so much cheese to put in our omelettes that I knew the egg wouldn’t hold it all.
So instead I made what we called “scromelettes”—scrambled eggs with omelette fillings mixed in. The result was delicious, if not so pretty as a perfectly folded omelette. Beyond the bonus of being able to use more filling, I was pleased to realise I could sauté longer-cooking ingredients before putting the egg into the pan, ensuring that everything was perfectly cooked.
Would I serve scromelettes to company? Probably not, but they’re a great option for times when your omelette just won’t all fit in a neat package.