an overabundance of herbs

I used to be of the opinion that growing an herb garden was a massive waste of my time.

You can eat a tomato.  You can roast a couple of beets.  But, herbs?  Nobody makes a salad solely with parsley.

And then I found myself smack dab in the middle of summer with a large crop of basil and no idea what to do with it.  Bunches and bunches and bunches of aromatic, gorgeous basil.

Being the economical person that I am, I decided to use it in whichever ways that I could.  And so, beyond just freezing it, I added it to savory oats and pasta and pizza.  Sushi and hummus.

And eggs.

Tomatoes and eggs go together like peanut butter and jam.  Meant to be together. The addition of brightly flavored basil makes perfection.  The heat of the pan will inspire the basil to release its fragrant oils, contributing to the most wonderful smell on earth.

And the goat cheese?  The goat cheese is just because.

My overabundance of herbs—more specifically, basil—is quickly running out.  I can hardly wait until summer, when I’ll once again have a bunch of herbs that I have no idea what to do with.

Scrambled Eggs with Fresh Basil and Tomatoes

Serves 1

I love goat cheese with scrambled eggs, but fresh ricotta or mozzarella would be equally delicious.  Enjoy with a couple of whole wheat toasts and your favorite fruit for a complete meal. 😀

  • 2 whole eggs + 1 egg white
  • splash of milk
  • 1 roma tomato, deseeded
  • handful of fresh basil, roughly chopped
  • 2-3 Tbsp. onions, chopped
  • balsamic vinegar
  • salt and pepper
  • goat cheese, crumbled
  1. Spray a nonstick pan with cooking spray.  Heat over medium, add onions and cook until soft but still firm.  Add deseeded tomatoes and basil, add just a splash of balsamic vinegar and continue cooking until vegetables are tender and liquid has evaporated.
  2. Meanwhile, in a medium bowl, whisk together eggs, milk and salt and pepper.
  3. With vegetables still in pan, spray with more cooking spray.  Add eggs, and scrape down sides with a spatula, letting the uncooked eggs run underneath.  Cook until eggs are no longer runny, chopping every now and then.  Transfer to plate and top with goat cheese.  Enjoy! 😀

QUESTION: Do you grow a garden in the summer?  What is one of your favorite things to grow?

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8 thoughts on “an overabundance of herbs

  1. I just ate and now you’ve gone and made me hungry again!! Tht breakfast looks wonderful.

    I can’t wait to start my first garden this spring…My last home had such a small yard that I only planted a few flowers…but I can’t wait to try some vegetables as well. And I’m thinking of doing an English cottage type garden in the front and sneaking in some herbs.

  2. We’re getting rid of our herb garden this year because we had too many in the last 2 years. This year we’re going to grow them in pots and use the herb garden for strawberries YUM! We have veggies too, but this year we’re going to limit them to the ones we really eat a lot of like carrots, courgettes and spinach.

  3. Love, love, love fresh basil. It’s my absolute favorite fresh herb. We had a garden 2 years ago, but our dang puppy ate everything up. We skipped it last year (seeing as she was still a pup), but we might try again this year…she’s 2.5 and hopefully grown out of her herb cravings. 😉

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