At the farm we have many meals with our pastured eggs—and not for breakfast! One of the easiest meals to fix (and great for hot days) is scrambled eggs with various additions, and of course, cheese on top! Here are some ideas.
Farm Scrambled Eggs
6 eggs
2 tablespoons milk
2 tablespoons butter or oil
Salt and pepper
Shredded cheese of your choice
Fresh veggies and/or herbs
Whisk the eggs, adding the milk. Heat the butter or oil in a skillet on low heat and add eggs. Carefully stir eggs, cooking them slowly. When all eggs are cooked, sprinkle cheese on top and cover pan with lid till cheese is melted.
Addition ideas:
• Sauté shredded kale, trimmed and chopped sugar snap peas, or chopped green onions before adding eggs to pan.
• Sprinkle chopped fresh herbs on top before adding cheese.
This week at the farm we have our first green beans, in addition to sugar snap peas. We still have some salad mix and romaine, too, but the high heat has been hard on lettuce. The blueberries and raspberries are doing great, and we have blackberries this week!
