I’m making breakfast special this week with Scrambled Eggs with Shrimp! The kids are out of camp and this will be their last week of kicking it around the house…all while I’m desperately trying to still work! My crew loves and expects a delicious breakfast if we’re not rushing out the house, so in honor of one more week of relaxation, I cooked up some special eggs with the leftover shrimp from our shrimp tacos the night before. I added some green onions, garlic and cheddar cheese and we all sat by the pool eating our Eggs with Shrimp like we were vacationing at a resort but the resort was our own backyard. I’m thankful that we had a peaceful summer and that it never got too blazing hot here in the Valley…so far, that is!
Don’t forget to give thanks to the little things in life!
Ali in the Valley
Photo by: Ali
Scrambled Eggs with Shrimp
Simple and delicious Scrambled Eggs with Shrimp
2 tbsp. olive oil
1 garlic clove (peeled and minced)
Handful of chopped fresh parsley
2 scallions (chopped)
6 shrimp (peeled and chopped)
2 eggs (beaten)
Heat oil in a large skillet over medium heat. Add garlic, and parsley and cook until soft, 2–3 minutes. Then add scallions and sauté for about 2 minutes.
Add shrimp and cook for 2 minutes.
Stir in eggs, gently stirring until eggs are just set, about 2 minutes. Season to taste with salt.