Happy scrambled morning!
We don’t actually have very scrambled mornings around here, as we wake up freakishly early (5:30) and then leave the house at different times in the morning. Really, the only frantic mornings around here are Sundays (fitting for the day of rest), when Eric and I have to get ready for church at the same time. Somehow, I am always running late, no matter what time we get up (I know my parents are thinking, ‘that’s nothing new’). So I’m generally really flustered on Sunday mornings.
But this is Friday morning, so there’s no fluster here today. Instead, we have scrambled eggs.
The sermon series at church the last few weeks has been “Love and Marriage”, where we’ve been looking at couples, good and bad, throughout the Bible and learning lessons from their successes and failures. So that has got me thinking about my role as a wife and how I can be an even better wife to my wonderful husband. I feel like when you think about things like this, you should always draw upon your strengths and gifts. I think I’ve been blessed with the gifts of service and hospitality. I love to serve people and fellowship with them (which is a little difficult in our tiny apartment- case in point: We had two other couples over for dinner last weekend. We only have five chairs, so I ended up sitting on a stool approximately the same height as the table so that we could all eat dinner.).
Anywho, back to the point. I like to serve people, so I decided that I would really work on that this week with Eric. And what better way to serve your husband than to cook him breakfast in the morning? Now, I know what you’re thinking. We’re still newlyweds, so stuff like this (making breakfast) is still really fun and exciting for us, but it will eventually lose its luster. But I’m hoping that I will always look forward to chances I have to do fun married stuff like cook up a yummy breakfast!
So in my attempt to be the best wife ever, I’ve made scrambled eggs and toast (very creative, I know) three times this week! I’ve never been one for eggs of any type, but for some reason, I love these. I think it’s because all the veggies cover up that whole “eggy” taste. Plus, it’s super colorful and hearty, which is good for a girl whose stomach is generally rumbling 30 minutes after breakfast. I can make it a whole three hours on this meal!
- 1 tablespoon EVOO
- ¼ red bell pepper
- ¼ orange bell pepper
- ¼ yellow bell pepper
- 2 green onions
- 1 thick slice of ham (I used a thicker cut of lunch meat that we had in the fridge, but any lunch meat would do)
- 4 eggs
- 1 tablespoon milk
- Pour EVOO in a large skillet and warm over medium heat while you prep the veggies.
- Slice bell peppers into tiny pieces, about the size of a tic-tac. Slice green onions and ham in thin pieces, as well.
- Add veggies and ham to the skillet and cook for 2 minutes, stirring occasionally. Meanwhile, use a fork or whisk to scramble together the eggs and milk in a small bowl. Add to the skillet, and stir frequently, making sure to scrape up the eggs that stick to the bottom of the pan.
- Continue to cook until eggs are no longer runny.
- Serve with toast (and apple butter! Yum!), coffee, and orange juice for a real Ringer family breakfast.
Hope you’ll scramble up some eggs for someone this weekend!
P.S. This is, hopefully, the last time you will have to deal with terrible photos, as we are hoping to rig up something to make it possible to take pretty photos when the sun isn’t shining (a.k.a. any time before 11 or after 4, as we get about 5 hours of solid sunlight through our 2 windows).