These days we are eating eggs for dinner about once a week. They are so simple, nutritious, inexpensive and versatile.
My husband is a huge fan of omelets filled with many different ingredients. Personally, I prefer scrambled eggs. So we meet in the middle – scrambled eggs with lots of different flavorings. I also find that eggs are extremely child-friendly. My toddler eagerly requests eggs in any form.
It really does pay to find eggs from pastured chickens. The yolks are a deep yellow, nearly orange. The whites are clear and firm and the flavors is, well, really eggy. I remember the first time I had a pastured egg. It was like that egg stood up and declared “This is what we’re supposed to taste like!” Not to mention pastured eggs contain more vitamin A, vitamin E and omega-3 fatty acids than those from battery-raised hens.
Once you have some good eggs you can use this recipe as a guide. You could use any combination of vegetables – peppers would be especially nice. Just make sure that all of your ingredients are fresh and delicious. A dish this simple leaves nowhere for those ingredients to hide.
Southwestern Egg Scramble
2 Tablespoons butter
2 green onions, sliced thin
1 cup chopped mushrooms
1 1/2 cups finely chopped spinach
1 medium tomato, diced
9 large eggs, preferably from pastured chickens
1/2 cup grated sharp cheddar cheese
1 Tablespoon finely chopped fresh herbs – cilantro or parsley
pinch of cayenne
salt and pepper to taste
Melt the butter in a large skillet over medium heat. Add the green onions and chopped mushrooms and saute until they have softened and browned up.
Add the spinach, tomato and a pinch of salt and saute until the spinach has wilted.
Stir in the eggs. Continue to stir (scramble) the eggs until they are nearly set.