Egg scrambles for dinner with almost any leftover veggies in the fridge is a quick and easy decision for nights that lack a dinner plan.
I had a small bunch of kale leftover after an Italian soup earlier in the week so I chopped it up and sauteed with some rehydrated morels. Add in scrambled eggs and herbs/seasoning of choice (I used fresh tarragon and a little cayenne), top with a little cheese and viola – a delicious, nutritious and frugal dinner!
As a side note on a side dish – a couple of weekends ago I processed 15lbs of my Roma Tomatoes into sauce. 2lbs of sauce to be exact. I divvied up the sauce into freezer bags and started looking for other uses for the Romas I am growing. I have diced them up into tomato salads along side the slicing and cherry tomatoes and lately I have been working on pan roasted tomatoes (above). They taste delicious but the skins are a bit like tough paper after the roasting…still a work in progress.