A favorite recipe which features the herb garden and can feed a group if you double or triple up on ingredients, this recipe feeds 2-3 people
- 1/4 - 1/2 onion, minced (pending how strong the onion is and your taste)
- 1-2 garlic cloves, minced (optional)
- About 1/4 cup shredded cheese (optional)--I like to use the ends of blocks that need to be used up!
- Unrefined salt and fresh ground pepper to taste
- A generous amount of mixed herbs, 2-4 Tbsp, minced
- 4 eggs, scrambled
Be creative! Use herbs you have available in your garden or at your local market. Be generous with milder herbs like
asil, parsley, chives, and cilantro--. Be more judicious with stronger flavors like oregano, thyme or rosemary.
For example: if you have a total of 2 Tbsp of basil and parsley, use a total of 1/2 Tbsp oregano and thyme, giving you 4 parts milder to 1 part stronger
You'll have endless recipes as you try different combinations!
Using a non-stick pan (I prefer copper for food safety and performance!) between 6-10 inches with sloping sides, saute' minced onion until soft, at least 5 min. The longer you saute' the more flavor. Add garlic and herbs for 1-2 minutes, until the aroma is profound! Add your eggs and cook to your preference.
There are leagues of resources on how to properly make an omelette... or simply scramble them by gently stirring every 30 seconds or so with a wooden spoon or non-stick spatula.
I prefer eggs cooked through so firm to the touch but still a little bit shiny so as not to dry out (classic medium). You can make them "softer" or "harder" to your preference. Any way you cook them, they taste light and perfect for summer~ although I enjoy this recipe any time of year.
Here's a good reason to dry and store some garden herbs for winter!!