An Egg-cellent Breakfast

My husband and I make a scrumptious egg scramble at least a few times a week.  It's not a posh breakfast, but it's light, healthful, filling, and infinitely diverse. Country Cousin of the omelette, it consists of eggs, vegetables, and a bit of cheese (sometimes we add crumbles of meat, but it's far from necessary).  There's nothing simpler or quicker...and it's nearly impossible to flub up.

There's no comparison to a pastured chicken egg...rich, orange yolks full of vitamins, minerals, protein, and healthy cholesterol. With the pastured forage intake and natural lifestyle of our flock, their eggs' nutrient composition is balanced and healthful as nature intended -- we're not afraid to eat them!  We give the laying ladies a pass this time of year and accept yolks of an intense sunny yellow because there simply isn't enough green forage and bugs out there to keep their yolks in tangerine-hue.  However, nothing could keep us from using these daily ovular delicacies in everything from meatloaf and quiches to chocolate cake and ice cream. Because we feel that our bodies don't need an excess of grain-based carbohydrates, we stay away from cereal and bread-based breakfasts. In an average week, we start about half our mornings with eggs. Our other go-to breakfast is homemade yogurt topped with fruit, cinnamon and a dollop of raw honey. Occasionally, cooked rolled oats with fruit makes it onto the winter menu and every once in a great while we splurge for a NY bagel with cream cheese, real buttermilk pancakes, or artisan-bread French toast with real maple syrup -- but these are rare treats. Take this morning's fare...a sassy egg scramble with broccoli (fresh frozen from our summer garden), sliced green onion from a planter outside our kitchen window, diced organic mushrooms, and locally-made chive-onion Monterrey jack shredded cheese.  So quick and tasty we'll probably make another in a few days!

Egg Scramble -- Winter* 
* The Scramble can be tailored year-round with seasonal vegetables.  In winter we use garden veggies from the freezer, dried herbs, mushrooms and/or sauteed greens.  Get creative!

Serves 2

3 tsp. butter, coconut oil, or lard
2 T minced onion (white or yellow) OR 1 large stalk of green onion
1/2 - 1 cup of mixed, diced vegetables of your choice -- fresh mushrooms, green/red peppers, zucchini, yellow squash, sauteed spinach/kale/etc.
2-3 eggs per person
A dash of milk or cream
1 tsp. dried herbs of your choice (optional) -- dill, basil & parsley, marjoram, tarragon are great options
3 T shredded cheddar, provolone, gouda, or monterey jack-type cheese. Herbed specialty cheeses add a nice flavor.
Salt and Pepper to taste
4 oz. cooked, drained breakfast meat* (a few crumbled bacon slices or a couple crumbled sausage patties/links)

*If you're adding meat to the dish, cook the bacon or sausage first in a separate skillet, drain, and keep warm.  Then begin the recipe as listed below adding the meat at the same time as the cheese.

1. In a medium skillet over medium-high heat melt the butter, oil, or lard and swirl to coat the pan.
2. If using white or yellow onions, add onions and saute a few minutes until translucent. If using green onions simply include them in Step 3.

3. Add additional vegetables and cook until crisp tender, 3-5 minutes. Meanwhile, in a small mixing bowl lightly beat eggs and cream with a whisk. Stir in herbs.

4. Add eggs to skillet and cook, stirring occasionally.  When eggs are nearly set, fold in shredded cheese. Allow eggs to finish cooking as cheese melts.

5. Remove from heat and devour immediately.

My Satisfied Customer...I mean, Husband