Spinach and Fresh Scrambled Eggs
The last of the snap peas were picked yesterday but the nice thing is that as the pea plants die back, the blueberry bushes are full. In among the green little berries, we were able to eat the first bright blue ripe ones right there in the garden last night!
Our brussle sprouts are growing leaps and bounds. I most likely will pull out the pea plants this weekend and plant a second batch of spinach as the heat is making the current spinach bed bolt. Funny how as a kid, so many of these vegetables were seen as the enemy and now we dream for them all winter.
One of our favorite summer dishes when it is too darn hot to cook but you want something more than cereal, is fresh scrambled eggs cooked with spinach from the garden. The easiest way to do this simple dinner is to clean and break up (I just tear the leaves and stems with my fingers) the spinach in a bowl and add a dash of seasoned salt. Then microwave the spinach on high for a few minutes until it is soft and wilted.
In another bowl, crack the eggs and whisk together until the whites and yolks are mixed. Pour into a hot pan that has been given a spray with non-stick cooking oil. Cook your scrambled eggs as you normally would – except when they are almost done, add a handful of grated cheddar cheese and the spinach and fold them in with the eggs.
Super simple supper that tastes so darn good when eaten on the porch with your chickens pecking in the garden below. Happy summer!