Eggs Aren't Just For Easter Any More

So I said I was going to stuff okra for my next blog entry. But then I got busy, and the one time I had a chance to go shopping, I couldn't find okra in the local Good Life Grocery. It's a vegetable, right? I assume I should get it fresh, rather than frozen.

So instead, I'm going to write about scrambled eggs.

Yes, again, but with a twist. This time, there are healthy vegetables involved, for vitamins and color.

Let's face it; scrambled eggs are delightfully the same, in terms of consistency and color. But sometimes, that yellow and white color gets kind of boring, plus heart-heavy. Variety is demanded.

You can sear the eggs a little bit, letting them stay in the pan a little longer to develop a light coat of brown crunchiness in places. But tonight, I took a different path, which made me feel virtuous and healthy. I chopped up a part of a red pepper and a few florets of broccoli, and tossed them in the pan with the eggs.



If I had planned ahead more, I would have chopped them more finely. The eggs couldn't really enfold the large chunks of vegetable. I was kind of scrambling the eggs around the obstacles presented by the pepper and broccoli. If I had followed my original instinct and added sliced radishes . . . well, that's just too crazy to contemplate.

Nevertheless, I think it came out quite well. Protein and vegetables! Color and health! Disregard the fact that I had a poppy seed bagel slathered in butter and a glass of yellow wine to go with the main course, because those things are just implied in a scrambled egg meal, and therefore don't really count in considering the healthiness of one's food choice.

Plus, it was kind of pretty.