Zucchini and Tomato Scramble with Goat Cheese

I don’t know about you, but my hungriest time of the week is when I get out of church. I’m so hungry by that point, I can’t wait to get home! Hopefully, we have leftovers, but if not, I’ll throw something together really quick.

This morning after church, I bought some farm fresh eggs from a farmer’s market around the corner. Laid by chickens that graze in the sunshine on grass, not so-called “free range” that could be raised on cement or dirt (you have to ask to be sure of this!). So I took a few of those, and this is what I did with them. Quick and easy.

By the way, consider the health benefits of grass-fed meats, dairy and eggs. Concerning eggs alone, “When chickens are housed indoors and deprived of greens, their meat and eggs also become artificially low in omega-3s. Eggs from pastured hens can contain as much as 10 times more omega-3s than eggs from factory hens.” Also, “Eggs from hens raised outdoors on pasture have from three to six times more chickensvitamin D than eggs from hens raised in confinement.”

Really, this is only the beginning of the health benefits of food raised this way, as opposed to CAFO (Concentrated Animal Feeding Operation) raised products. If you have any  questions about this, this is a great site loaded with information taken from actual studies done on these products.

For the record, we don’t eat much in the way of meat or cheese. And when we do, I try  to only buy organic, free-range and grass-fed. Which is partly why we don’t eat much of it, because it’s expensive!

Zucchini and Tomato Scramble with Goat Cheese

Serves 2

1 T extra virgin olive oil or coconut oil

1 yellow zucchini, diced

1 green zucchini, diced

1/2 sweet onion, sliced top to bottom, then halved

1-2 cloves garlic, minced

1 medium fresh tomato, diced

2-4 T goat cheese, crumbled (or fresh mozzarella, diced)

4 large fresh basil leaves, chopped

4 eggs, farm fresh organic, if possible

salt and pepper

grated Romano cheese, if desired

1. Have the tomato, goat cheese and basil prepared and ready to be tossed in at the  last minute.

I used a Brandywine tomato from our garden, which doesn’t have many seeds. If your tomato has a lot of seeds, you might want to cut it in half horizontally and slide the seeds out with your finger before you dice up the tomato.

Also, I had to use mozzarella because I was out of goat cheese, and it’s good, but the goat cheese definitely brings it up a notch!

2. Break eggs into a bowl and whisk with salt and pepper. Melt a little butter in a non-stick pan. I like my scrambled eggs creamy, so I cook them on medium-low heat until done but still a bit wet, stirring frequently with silicone rubber scraper.

3. While eggs are slowly cooking, in large hot frying pan, saute zucchini, onion and garlic just until crisp-tender. Turn off heat.

4. Immediately, add fresh tomato and basil to other veggies in pan and toss gently.

5. Finally, add goat cheese crumbles and finished scrambled eggs, and toss gently again.

6. Taste, turn into serving bowl, then add sprinkling of grated romano on top if desired.

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