Summer Scrambled Eggs with Herbs

What should you make for dinner when you really don’t feel like cooking?  Eggs are always a nice quick meal.  I find that I spend a little less time in the kitchen in the summer.  It’s so nice to be outside when the weather is nice, and it has been nice the last few days, not so crazy hot as it has been much of the summer.  So, less cooking has been happening here but here is a fast meal that works great for a leisurely summer breakfast or a quick after work dinner.  I’m so happy that fresh Michigan tomatoes are readily available and we have been enjoying them with every meal.  If you love avocado like I do then you’ll want to include a couple of slices the next time you are enjoying eggs, they are very nice together.  Adding fresh herbs to eggs really zips up the flavor.  It’s always surprising to me how much more exciting scrambled become with just a little addition.  Any combination of herbs will work but one of my favorite combinations is dill, parsley, chives and a tiny bit of rosemary.  If you aren’t looking to keep your calories at a minimum, toss in just a couple of tablespoons of grated cheese once the eggs are almost done scrambling.

6 large eggs, beaten

3 tablespoons fresh herbs of choice, chopped

Salt and pepper to taste

Grated cheese of choice, optional (cheddar, pepper jack, Swiss and feta are favorites here)

I like to use a hand held blender to beat the eggs.  It seems to make them extra fluffy.  You can also make eggs extra fluffy by adding extra egg whites to the mixture; add 1 additional egg white for each 3 eggs.  Use a large nonstick sauté pan, pretreated with nonstick cooking spray over medium high heat.  Add eggs salt and pepper and herbs to pan and with a large spoon, shove the eggs around in the pan until eggs are thickened but still soft.

Craig and I just came home from Port Austin.  We had a nice walk in the woods this morning.  I was so excited to find huckleberries, I thought they would have come and gone by now.  Huckleberries taste and look much like blueberries.  They are very tasty but have more noticeable seeds than blueberries, think a cross between blackberries and blueberries.  In the area that we generally find them, they arrive after the blueberries but the bushes grow in the same wooded sandy area.  Huckleberry bushes are taller with larger leaves than wild blueberries.  In either case, both are delicious and both are not eaten by Craig, he holds to his plan to avoid eaten anything found in the woods, he then can let the emergency room workers know what poisons I have ingested.  They were yummy but he wouldn’t give them a try.

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