Originally posted July 2014, updated July 2017
I like eggs. A lot. As a result, I cook eggs often, probably at least once a week as part of our dinner. Eggs are so easy — I always have them on hand, they’re perfect for any time of day, they can be easily combined with other ingredients and they cook quickly.
This week has been pretty busy; I’ve been working on grad school class work during much of my time. This recipe was the perfect way to make a quick meal while using some of our CSA vegetables.