We’ve had fun this summer trying to incorporate as much produce from our garden into every single meal! We’ve been using all sorts of green and red peppers in all sorts of dishes. However, my favorite to date is the breakfast scrambles. In typical Southern fashion all great meals start out with the holy trinity…bell peppers, onions, and garlic (minus the celery)!

Everything goes into the pan  with a little olive oil and butter to sauté.

Next up are the eggs…farm fresh eggs make all the difference, we bought these from a neighbor.

Oh and something new we tried…using a mortar and pestle we blended some chili seasoning with Morton’s sea salt to tone down the spice and kick up the flavor. We’ve been putting this mixture on almost everything, I especially like it on fresh cucumbers!

Our cat Whiskey says hello from the window…she also approves of this breakfast! ha!

Seasoning goes right on the scrambled egg mixture.

And then it’s time for herbs! For this breakfast scramble we used parsley and oregano, herbs are a fantastic way to infuse your food with flavors. Our herb garden is located right on the back porch and we head out to grab herbs before every meal!

Chop, chop, chop!

And this is a quick picture of our herb garden, it’s grown quite a bit from the last time I wrote about it.

And now…back to the eggs!

In my opinion, the key to cooking good eggs is to let them rest. If you poke at them too much you get small string-like pieces…give them time to cook and use your wooden spatula sparingly.

Another key…cheese! Everything is better with cheese, especially if it’s local and from Briar Rose Creamery!

And here you have it…Dundee Garden Vegetable Scramble with fresh chevre, some bacon and hot tea!

Happy Saturday from the Dundee Hills…hope you find the time to come visit us in Wine Country!