This morning ChefBud was preparing for today’s show by cleaning and trimming his pork tenderloin. When he was finished, he had about 1/4 cup of pork scraps. To make use of these, he diced the pork into 1/4 inch pieces. He also diced up the white part of three green onions. Using a hot, non-stick omelet pan, he added a tsp of extra virgin olive oil and then sauteed the pork with the green onions until just browned. Using a fork, ChefBud beat four eggs in a bowl and then scrambled them into the pork and onions with a rubber spatula. Once the eggs were cooked, he sprinkled 1 TBSP of goat cheese over the top and served them with diced avocado. It was a delicious way to start the morning and a great way to use up the excess pork from today’s show.