Several weeks back, I shared with you the awesome Sesame Noodles from Katie Workman’s The Mom 100 Cookbook. Well, this week, the #SundaySupper gang is again teaming up with Katie to bring you some quick and easy back-to-school recipes. I haven’t had to deal with the real back-to-school craziness as a parent, but even with a toddler, I am definitely in need of quick, easy-to-prepare meals. And, The Bug will actually be starting pre-school in September, so I am excited to see some of the great lunch and snack ideas that are cooked up from Katie’s awesome book for #SundaySupper this week, since I will now be packing a lunch for him a few days a week.
When I saw that Katie’s Scrambled Eggs were one of the recipes we could choose from, and I started looking at some of her suggestions for mix-ins, I thought this would be a perfect way to reinterpret one of our favorite breakfasts-for-dinner. You see, I am not really into eggs for breakfast. But omelets for dinner is a totally different story. Easy, healthy, versatile, cheap, lots of protein – what could be better?! Except now, I have to make omelets for three, and I cannot work three pans at once (plus keep the toaster toasting), and hate for someone to end up with a cold dinner. The solution – just scramble everything up together!
Now I know some of you are going to think this is the weirdest combination ever for an egg dish, but seriously, trust me on this one. Actually, trust The Hubby. I was skeptical when he first told me about his favorite omelet combination – ham, tomatoes, pineapple, and cheddar cheese. Back in his bachelor days, he use to spend every Sunday of the football season with his buddy. The day started with omelets, then moved on to alternating between NFL games on TV and drinking beer in the hot tub. And this is the omelet he made. His friend thought he was insane too. But then again, his friend is the one who considers french fries a vegetable and wine a fruit.
Being much more open to foods that grow on plants and trees, I figured I might as well give it a try. I mean, I like Hawaiian Pizza – you know, the ubiquitous combination of tomato sauce, cheese, ham and pineapple that causes Italians to hang their heads when they see how Americans have destroyed their classic dish. Yes, I am looking at you, Pizza Hut and Papa John’s – sorry, I am from the Northeast. “Real” pizza only comes from places named something like Tony’s, or Angelo’s, or DeLuca’s. So why would this not work in an omelet? Well, since I first tried it, it has been a staple for when we need a quick weeknight meal. Just add some fruit and toast or an English muffin, and you are good to go.
And now, with inspiration from Katie, I have a much easier way to make this favorite meal! So as crazy as this sounds, try it. I hope you will be as pleasantly surprised as I was.
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Hawaiian Scrambled Eggs
- 6 eggs
- Kosher or coarse salt and freshly ground black pepper
- About 3/4 c diced ham (about 4 oz.)
- 1/2 c diced pineapple
- 1/2 c diced tomatoes
- 2 t unsalted butter
- 1/2 c shredded cheddar cheese
- Crack the eggs into a bowl, season to taste with salt and pepper, and blend well with a fork or a whisk.
- Whisk in the ham, pineapple, and tomatoes.
- Spray a medium skillet with olive oil or nonstick cooking spray.
- Melt the butter in the pan over medium-high heat.
- Pour in the egg mixture and allow to cook until the bottom startes to set slightly, about 1 minute.
- Using a spatula or wooden spoon, keep scraping the bottom of the skillet, pausing for 20 seconds or so after each few pushes to let the eggs set again. Break apart any large pieces and keep moving the eggs around so that the runny parts it the skillet.
- Just before the eggs are done to your liking, sprinkle the cheese over the top, and cover with a lid until the cheese melts, and the eggs finish cooking.
- Remove from the heat, scoop onto plates, and season with more salt and pepper, if desired.
Join us this Sunday for #SundaySupper Around the Family Table with Katie Workman at 7pm ET. Katie is so much fun and will be sharing her Easy Back to School Recipes during our chat. We love for you to join us and share your tips and inspiration. Let’s make this the best school year yet for our kids!
Easy Breakfast ideas:
- Hawaiian Scrambled Eggs Cupcakes & Kale Chips
- Scrambled Eggs with sausage and fresh herbs by Basic n Delicious
- Breakfast Wraps by Magnolia Days
- Scrambled Eggs with Herb Croutons Comfy Cuisine
- Scrambled Eggs for Preschoolers In the Kitchen with Audrey
- Chicken Caesar Salad Wrap by Meal Planning Magic
- California Chicken Wraps by Momma’s Meals
- Chicken, Hummus, and sautéed Vegetable Wraps by Hezzi-D’s Books and Cooks
- Grilled Roast Beef Wraps with Horseradish Mayo by Juanita’s Cocina
- Mesquite Turkey, Mango and Pepper Jack Wraps by Shockingly Delicious
- Hummus, Cucumber, Roasted Pepper and Carrot Lunchbox Wrap by Mama’s Blissful Bites
- Quick and Easy Mozzarella and Meatball Wrap by Mama Mommy Mom
- Herbed Beef Wraps by Brie’s Bites
- California Wraps by Daily Dish Recipes
- Sautéed Corn, with Double Bacon, Scallions and Shrimp by The Meltaways
- Garlic Lemon Rosemary Roasted Chicken by Supper for a Steal
- Kebab Chicken & Grilled Veggie Wraps with Tahini Sauce by Sue’s Nutrition Buzz
- Fresh mozzarella Pasta Casserole by The Weekend Gourmet
- Choose Your Topping Grilled Pizza by In the Kitchen with KP
- Quesadillas Your Way by Mrs. Mama Hen
- BBQ & Cheddar Chicken Quesadillas by Big Bears Wife
- Yum Yum Salmon Quesadillas by Family Foodie
- Chocolate Peanut Butter Squares by Girlichef
- Fudgy One-Pot Raspberry Cocoa Brownies by Chocolate Moosey
- Fudgy One-Pot Brownies by That Skinny Chick Can Bake
- Pear Choco Walnut Coffee Cake by Vintage Kitchen Notes
- Peach Clafoutis by The Messy Baker Blog
We will be sharing great family recipes all day and want you to share yours with us! Join us at 7pm ET for our #SundaySupper Chat with Katie Workman. Follow us on twitter by using hashtag #Sundaysupper or using Tweetchat. We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.