Eggs with leftover vegetables and fresh herbs

Eggs are one of the best breakfasts - high in protein, low in calories and fat, you can add all kinds of good vegetables and herbs to them, and they're cheap and fast to cook in the morning!  Who could ask for more? 

This morning, when I realized that we are out of all my normal breakfast foods (i.e. eggo waffles), I had to scrounge around to find a substitute.  I have never been someone who can skip breakfast.  Maybe this is a result of growing up in Minnesota and being treated to a hot breakfast each morning in the middle of winter when it was still dark and bitterly cold outside.  But whatever the reason, it resulted in a great concoction this morning.

You really can add just about anything to eggs.  I just used the few things I had around the kitchen this morning:

- 4 eggs
- 1 finely chopped yellow bell pepper
- Finely chopped red onion (about 3T)
- 5 cherry tomatos, quartered
- Finely chopped basil, oregano, and rosemary
- Salt & Pepper
- Chevre

Saute your vegetables in a little Pam for about 3 minutes.  Add your eggs into the pan.  Break them directly into the pan and then break the yolks in the pan.  I heard once that this helps retain the beneficial proteins of the egg instead of breaking them up by whisking.  Then add in your herbs, salt, and pepper and cook until eggs are done, ocassionally scraping up the done eggs from the bottom of the pan and folding them back into the mixture.  When the eggs are cooked, turn off the burner and add the chevre. 

Meanwhile, toast a piece of whole-wheat bread.  Top with the egg mixture. 

Voila, a hearty healthy breakfast!