This only barely qualifies as a recipe. Really, it’s more of an idea for when you have a bunch of vegetables left over from other recipes and starting to reach the use-them-or-lose-them stage. It’s also a chance to show you my newest silicone spatula:
That’s right, it’s a pumpkin. And Le Creuset. How could I resist?
Anyway, messy eggs. These are much like an omelet, minus the skills required to make an actual omelet. Heck, I couldn’t even spell omelet until just now when spell check informed me it is not, in fact, spelled omlet. Oops.
Start by chopping up whatever vegetables are about to rot in your fridge. Some of my favorites are tomatoes, mushrooms, green onions, yellow onions, and spinach. Anything really hard, like carrots, probably wouldn’t be so good. I’d also stay away from anything too soft, like cucumbers. (Can you even cook cucumbers? Ew.) For the eggs, prepare them just like you would if you were making scrambled eggs. I typically go with two eggs per person, plus one more for good measure (credit for this rule belongs to my brother). When the eggs begin to solidify, add the vegetables. Throw in some cheese toward the end (cheddar is good, goat or gorgonzola is great), so it has just enough time to melt. And, voila:
One thing to note is that these will be a bit more watery than your typical scrambled eggs, because of the moisture from the vegetables (particularly if you use mushrooms). You may want to use a slotted spoon to move them to serving dishes.