Hi guys! So guess what? In keeping with the current theme of the past two weeks…it’s still blazing hot and hasn’t rained in days upon days. We actually have a fire warning out in my little corner of Seattle. People are flocking to Golden Gardens Beach in droves, Lake Union is full to the brim with kayaks, paddle boards, and boats to escape the heat, and every door to every business not in downtown is thrown open because GOD forbid anybody have an air conditioner here (my living room excluded ????❄️). Lemme just cut to the chase real quick. Little effort, easy cleanup, skillet breakfast so we can avoid any extra heat in the house? On it my friends. Goat Cheese and Veggie Egg Scramble to the rescue!
To give you some context: After a sweltering few weeks last year I could’t handle my life, I really don’t do well above 80, 85 max (I know right? ????), and we broke down and ordered our magnificent air conditioner. It resides in the living room which is fabulous for all of the Twin Peaks (YES!) and Shannara Chronicles (eh) binge watching, but doesn’t reach anywhere else.
My computer area slash bedroom slash kitchenwhereIdoeverything, are all sadly not in the living room and are far, far away from its miraculously freezing arctic blast. So even though I do get a wonderful reprieve, I feel the heat in every other room in the house. ESPECIALLY the kitchen. Don’t we all in the summer? ERGO! I’m all about the one pot recipes, skillet meals, one pan dishes. And so, we arrive, at the Goat Cheese and Veggie Egg Scramble.
Before we transition into the beautiful, fantastical, bestofall season of autumn coming up soon (SOEXCITED), I took advantage of the wonderful summer produce we’re still getting. One thing I do love about summer? A riot of colors at the produce stand! I’m sure you’ve noticed my heirloom tomato obsession, particularly in the cherry and grape varieties. They’re a rainbow and I can’t pass them by, especially knowing they’ll soon disappear for the year until next June. I can’t resist adding their cheery colors to most of my recipes this season!
Ok so also. The goat cheese. First off, not feta! That will add a salty, and sharp flavor to your egg scramble, which don’t get me wrong, can be delicious. But for this recipe, I for went straight goat cheese to get that creamy texture with just a hint of that tangy feta flavor. That way, the cheese doesn’t overpower the dish.
By the by, this Goat Cheese and Veggie Egg Scramble? Takes 20 minutes and is done in one pot. Like I said, skillet meals to the rescue! Easy cooking, easy clean up. Gets you in and out of the kitchen with a delicious breakfast to boot!
PS. Just a quick note, in case you think I’m gone heat stroke crazy, even Calpyso is hot these days! And that’s saying something. She literally sits belly up next to our 40 year old behemoth of a heater that we can’t ever put up past level 3 (goes up to level 9) because it will boil the very air you breathe. Calypso doesn’t move around until an hour after the sun has gone down. Wouldn’t that be nice?? ????Print
- 1 tablespoon unsalted butter
- 8 eggs, beaten
- 3/4 cup milk
- 4 ounces goat cheese, crumbled
- 1 cup bell pepper, diced
- 1/2 cup halved cherry tomatoes
- 1 avocado, diced
- Parsley, fresh ground black pepper to garnish
- Melt butter in a large skillet over medium heat. Add the bell pepper, season with a little salt and pepper, and cook for 4 to 5 minutes, until softened.
- While peppers are cooking, whisk together eggs, milk, cherry tomatoes and 3/4 of the goat cheese.
- Reduce the heat to medium low and pour the egg mixture into the pan. Let cook for 1-2 minutes, until the eggs begin to set. Once they start, gently pull the eggs from the edges to the center of the pan and fold them in, repeating until the eggs are set (look a little shiny or wet on top but are no longer runny).
- Top with avocado, the rest of the goat cheese crumbles, parsley and pepper.