Scrambled eggs with herbs and red onion
November 14, 2009
I gave the herbs on our deck a buzz cut following that first wave of mid-October frost. The party was over, I assumed, as I set an armful of oregano and thyme and sage to dry while muttering unladylike things about being cheated out of my favorite season.
Turns out, however, that the herbs interpreted that haircut , along with the current spell of intoxicatingly delicious weather, as an invitation to sprout dozens and dozens of new leaves:
Silly herbs! This can only end in heartbreak. But, I figured: as long as they are here, they should come in and hop into some breakfast:
- 1/2 small red onion
- 2 eggs
- 2 tablespoons plain fat-free yogurt
- salt and white pepper to taste
- oregano, thyme, sage (or, really, whichever herbs you have/like… but I recommend not skipping the sage, since it adds a touch of je ne sais quoi to the eggs)
- Saute the onion with a dash of salt and pepper, until it’s all soft and jolly.
- While that’s going on, whisk 2 eggs. (I don’t know why I just said “whisk,” since my whisk hasn’t seen the light of day in ages. A fork will do just fine.) Add the yogurt and herbs and stir to combine.
- Pour the egg+yogurt mixture onto the onions. Cook on low for ~4-5 minutes, stirring occasionally.
The outcome will make you quite happy, especially if followed by some apple crisp… But more about that later, as Mr. Onepot and I are off to catch the remaining hours of sunshine along Lake Shore Drive.