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Scrambled Eggs with Vegetables and Cheese

Scrambled Eggs with Vegetables and Cheese

Dan makes the best scrambled eggs. It is often a weeknight meal at his house. Initially I was not a fan of eggs at night, but he has won me over. I love vegetables and insist on color in all my meals. This compromise combines the best of both worlds. Enjoy it as a sunny way to start your day. Roll it up in a piece of Socca and a sustaining lunch is all wrapped up. Make it for dinner with a little brown rice and glass of wine and you have an elegant meal that is simple and satisfying.

Scrambled Eggs with Vegetables and Cheese

Scrambled Eggs with Vegetables and Cheese

Bring a small pot of salted water to a boil. Add potato and cook until tender but still firm, about 15 min. Drain, cool and chop. Saute the onion and garlic in a lightly oiled skillet over medium high heat. When onion is soft, stir in the spinach and cook until wilted, about 2 min. Reduce heat to medium and pour in the eggs. Cook until the bottom has set, about 2 min. Stir in the potatoes, tomatoes and Aussie Outback Rub. Cook, stirring occasionally, until eggs have set. Sprinkle with grated cheese and serve warm.
Scrambled Eggs with Vegetables and Cheese

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Scrambled Eggs with Vegetables and Cheese

Photo Credit:  Julie Cecchini

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