Eggs, Summer Veg, Goat Cheese

Had our first zucchini from the garden.

Had one of those tremendous mild white onions from the farm.

Had some brown eggs, also tremendous, from a different local farm.

Had a red pepper, courtesy of large grocery store chain.

Had some goat cheese, courtesy of same said large grocery store chain.

Had some fantastic, crusty bread – removed from freezer few hours prior – courtesy of the DeLallo store in Jeannette, Pa.

Had a delicious dinner.

Scrambled Eggs with Goat Cheese and Grilled Vegetables

• 5 eggs (cage-free & local, if you can get ‘em)
• 2 – 3 oz. of goat cheese, crumbled
• Half of a zucchini, cut thinly into half-moons
  
• Half a large red bell pepper, cut into thin strips
• ½ cup of thinly sliced onion
• Olive oil
• Salt and pepper
• A few slices of crusty bread

Light a grill.

Beat eggs in a bowl with some salt and pepper. Toss the vegetables in a different bowl with a tablespoon or two of olive oil, salt, and pepper. When grill is sufficiently not (but not too hot), add vegetables. A grill plate or even some foil is advisable.

When vegetables are beginning to get tender, put a tablespoon of butter in a medium pan, over medium heat. Add eggs.

When vegetables are close to tender, add bread to grill. Cook on either side for 30 seconds to a minute. Remove vegetables from grill when they are tender, but careful not to overcook them. Onions should be nicely caramelized, hopefully with a few crispy ones.

Cook eggs until slightly more than set. Add a big scoop of eggs on top of a piece of toast, sprinkle on some goat cheese, and top each with a healthy portion of the vegetables. If you feel like it, drizzle a few drops of balsamic vinegar over top.

Enjoy.