Vegetable Scramble

I eat a lot of eggs, and I eat a lot of vegetables. Some times I do those things at the same time.

An easy, one pan way to a quick meal is a scramble.

What I’ll usually do is dice up a green pepper and a yellow squash, then saute those in some olive oil with chopped shallot and garlic.

I’ll set aside about a cup of that in a different pan and keep the pan over medium heat.

Then I’ll take a few moments to gaze at the glory of the fresh eggs my parents brought me from a farm near their house.

I add a pinch of salt and pepper and whip the eggs up with a fork, then I add it to the hot pan and simply mix the egg into the vegetables, making sure to not break up the curds too much.

Just before the eggs look like they’re completely cooked, I transfer to a plate.

For a little color and spice, I added a few drops of hot sauce.

This was a great breakfast! And, even better, it came together in less than five minutes!