The Olympics does this to you. You’ll be sitting on your butt eating Cheetos and then… blammo. You realize you’ve been eating nothing but complete crap your entire life and, DUH, if you just ate organic free-range celery, you would totally be (and look like) that beach volleyball player. Enter: the farmer’s market trip on Sunday morning.
David and I decided to trek over to our local farmers market to pick up all our yummy foods. We came back with a dozen organic, free-range eggs for $4 (not bad!) and David stepped up to make us breakfast. All of our ingredients are seasonal– and everything but the tomatoes was organic!
- 2-5 eggs, depending on how hungry you are
- 1 tablespoon milk
- 1 cup chopped tomatoes
- 3 green onions (just the whites), chopped
- 1/2 pound washed spinach
- 1/2 cup fresh dill
- 1 tablespoon butter, melted
- Crack your eggs into a bowl, and whip up your eggs with the tablespoon of milk. Set aside
- In a skillet, melt your butter until just foamy. Make sure the heat is low.
- Saute your tomatoes and green onions until soft. Then, pour in the egg/milk mixture and begin to slowly stir with a non-stick spatula. This is going to take a while to cook; just stir slowly so the eggs don’t burn or lose their fluff. Once the eggs are about set, add the spinach and stir once again to wilt.
- Once everything is cooked, dish onto a plate and top with dill.
A few weeks ago, David ordered an egg dish from our favorite brunch spot that featured dill, and our minds were irrevocably altered to the potential of herbs in eggs. I know, I know. but it was SO good! So much more fragrant than basil, with an amazing spice. I really hope you try it! Just remember: dried herbs are more pungent than fresh ones, so adjust to taste.
Our side-dish was a nice fruit salad of fresh peaches, plums and strawberries. Breakfast of champions? You bet. Or dinner of champions, if it’s too hot in your neck of the woods to turn on the oven.