Herby scramble with spicy peperoni and olives

A short interlude for a very late submission to EoMEoTE#7 - I am cheating a bit here, since I made this much earlier, knowing that I would be in NY at the end of last month. Since we were on holidays over there, we had time to eat breakfast every day - I am not a morning person, so while at home, I only eat breakfast on the weekend... just can't stomach anything before 9 am! When you're on holidays, though, every day is weekend and we took advantage to try out the many delights American breakfasts have to offer. From a simple bagle with salmon and scrambled eggs to Huevos Rancheros (sunny side up, of course!) and those delicious pancakes at Bubby's which I am going to try and make tomorrow morning... we even went into an outlet of one of those sandwich chains, Café Met, I believe, and although it looked very much like a Pret over here, they have a full-size breakfast counter where they freshly make any eggs that could possibly take your fancy: omelettes, scrambles, poached, fried, you name it, and accompanied by your choice of ingredients like tomatoes, cheese, ham, peppers, salmon... the list goes on and on.
One thing I noticed over in the States is that many people order scrambled eggs just with egg whites. This is not something we know here in Europe. Leave the yolk out but then have your scrambles fried in a whole lot of unsaturated fat? And have portions that are fit for a giant? And fries with that, of course, and a massive stack of pancakes afterwards? Not that we're extremely health-conscious here either, but I fail to understand the reasoning behind an egg-white-only policy under those circumstances...   

For the eggs above, I used 6 medium eggs, 3 tbsp of water and a handful chopped herbs (chives, basil and thyme). After frying a handful of thinly sliced spicy peperoni sausage and leaving it to drain and crisp up on some kitchen towel, I cooked this mixture in a tiny amount of oil until just setting, then turned off the heat, but kept in the warm pan until set. Topped with the sausage and some black olives, I served it with freshly baked ciabatta bread.

Comments

[Sam]

Instead of being late for EOMEOT, you could always be early for the next IMBB!!!

Over here on the west coast i think when they order the whites only option - they probably get healthy choices to go with it too. When I am trying to be 'good' I make my omelette with 1 yolk to 2 or 3 whites. of course, I am not good very often as you can imagine it isnt much fun.

I enjoyed your snippets of new york. I have never been and so it is fast becoming top of my list of places to spend my big 4-0 next year.

[Jeanne]

Hi Jo!
Aaah, now that's devotion to the cause... making your EoMEoTE entry early because you know you'll be away! Looks delish... I've just added you to the round-up over at Cooksister, complete with your very own personalised limerick!:
http://cooksister.typepad.com/cook_sister/2005/06/the_eomeote7_ro.html