Foodie Friday: Scrambled Eggs with Sauteed Veggies and Salsa

If you're a regular blog reader, you know that my Foodie Friday recipes share a similar component: they are convenient and straightforward. During the week, especially during the summer, I don't have a lot of time to spend on meal prepping and elaborate meals. Although I pride myself on a well-stocked pantry, I find myself making use of what is on hand. The current egg situation is reaching extreme levels. I am gathering anywhere from fifteen to twenty eggs a day. I am grateful and appreciative that my girls are producing so well, but one can only eat so many eggs. With nothing planned for the evening meal, and our days ending between seven and eight o'clock at night, I need nutritious, delicious, and simple meals that come together quickly.

Scrambled eggs are my current go-to for quick, convenient meals. This meal came together in fifteen minutes or less. It was flavorful, nutritious, and ticked all the boxes for a healthy option. As is the theme for the summer recipes, almost everything was sourced from the Ligonier Country Market. My lovely ladies provided the eggs. The People's Farm provided the veggies. Savage Mountain provided the mushrooms. Cinco de Mayo Salsas provided the salsa. The sourdough bread for the toast was provided by Season's of Sourdough.

I don't really have a recipe, dear reader. I scramble my eggs with our goat's milk and a little bit of sour cream. I sautéed the veggies and mushrooms with a little salt, pepper, and fresh rosemary. I placed the eggs in the center of the plate, topped them with a healthy serving of vegetables and mushrooms, and finished it off with fresh salsa. It was simple, filling, delicious, and a nice way to get some veggies into my daughter.

On this lovely day, stay safe, be smart, enjoy simple and delicious food, and of course, keep washing your hands. Have a wonderful weekend. I hope to see you at the Ligonier Country Market on Saturday from 8:00 a.m. to 12:00 p.m.