I love scrambled eggs. Who doesn't? As a child, I watched my grandparents put chives in theirs and it made me sick. Now, I can't eat my eggs plain. Paul put his eggs on top of his English muffin, poured Cholula Sauce over it, and garnished it with Raspberries. All of my items were neatly separated. The differences between a husband and a wife! I will say, I was out of spinach this day. I missed it.

Recipe for Scrambled Eggs

For two plates, use three eggs, 1 Roma tomato (diced), 1/8 of a bell pepper, diced (I generally use orange for the color change, but had red here), 1/4 c. grated chedder cheese, and 1/4 onion, diced small. At some point, I went out and picked three long strands of chives out of our herb garden, chopped them, and added them to my eggs. Great color--especially with red onions!

First, put the eggs in a bowl and beat with a fork or whisk until bubbles form. My mom always said, the more bubbles, the fluffier the eggs. Add the rest of the ingredients in order. Beat some more. Pour just 1 teaspoon into a preheated small skillet on a medium fire. Pour the eggs in. To keep the eggs from burning, I continuously stir them from the bottom of the skillet with a nylon spoon, which is dishwasher safe, heat resistant enough, and doesn't scrape my pan. But, it is still scoop-shaped for dishing.

Paul and I differ with seasonings. He likes to add Greek seasoning to his eggs or salt and black pepper. I'm just a salt kind of a girl. And, oddly, I'd rather put on my eggs after they cook. Who knows why I do it! I was born that way. I suppose that gives Paul more options for adding Cholulua Sauce and other things. I'm sure the recipe can be used with vegan eggs, too. I suppose only the time for cooking will change.