My favorite meal of the week, by far, is Sunday brunch. Homemade or (more often) eaten out, it’s the most relaxing meal of the week — you can linger for hours with the paper and a glass of wine, or you can just enjoy a hearty, satisfying meal. And whether it’s eggs, pancakes, or a more lunch-y type of meal, it’s hard not to love brunch.
But, for today, eggs. Â Our CSA box (my new favorite thing on earth) comes with a carton of incredibly fresh, cage-free eggs, so I will be repeating this recipe quite a bit! Â And it’s an easy meal to do for a group, so if you’re having some friends over on a Sunday, just pair it with a light salad and some crusty bread, and your guests will never want to leave.
On a happier note, only a few quick months before those wonderful spring veggies pop back up at the farmer’s market. Â As soon as Christmas is over, it just feels like it should be spring! Â I’ve been feeling a little creativity-challenged without all that inspiration every week, but I’m trying to embrace my favorite winter staples (carrots, squash) before they’re gone. Â So expect a few more of those in upcoming weeks!
Scrambled Eggs with Tomatoes and Broccoli
2 tablespoons olive oil
1/4 cup chopped onion
6 eggs, beaten
1 stalk broccoli, cut into florets (about 1 1/2 cup florets)
2/3 cup cherry tomatoes, halved
1/4 cup parmesan cheese, grated
Salt and pepper to taste
Heat olive oil in a saute pan over medium heat. Add onions and broccoli, and saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and parmesan cheese, and add salt and pepper as desired. Cook, stirring regularly, until tomatoes are burst and eggs are set.