For the February installment of Chef’s Corner, certified organic chef Madea Allen used eggs from BSCAH’s chickens to make a healthy, protein-rich breakfast dish that will get you and your family energized for the day. The recipe incorporates parmesan cheese and dried herbs to make for a super delicious morning. Although it calls for red pepper and scallion, you could also use other vegetables that might be available at your home or at the pantry, such as onions, summer squash, or mushrooms. Enjoy!
VEGETABLE SCRAMBLED EGGS
2 tablespoons butter
1/3 cup milk
½ cup grated Parmesan cheese
Pinch dried thyme
Pinch dried parsley
Pinch sea salt
Pinch black pepper
1 red bell pepper, seeded and small dice
3 scallions, thinly sliced
1. Beat eggs with milk, cheese, thyme, parsley, salt and pepper and set aside.
2. Melt butter and sauté pepper and scallion until soft.
3. Pour in egg mixture and stir constantly with a spatula until egg is scrambled. Serve immediately.
You can find more of Madea’s recipes and learn more about her approach to healthy cooking at http://www.organicsoulchef.com/.