Scrambled eggs with tomatoes and onions.
Some days I think I'm going to fall apart. Just like that. And over silly things, too -- like driving with a bag of fast food value meals in the passenger's seat after a few hours of shopping, only to come home and realize they forgot the fries. Or having a mini breakdown just days before Christmas because Whoops, I forgot to start shopping. Or you know, accidentally deleting more than half of the photos on my blog because I messed with the privacy settings without thinking.
That last one really got to me, and I even considered just starting over. And a small part of me, a very small, itty bitty part, thought of quitting altogether. I started wondering if I would even keep up with the blog for another year, or another month, at the rate I'm going with cooking and posting regularly. Just thinking about the lack of recipes and motivation and inspiration around these parts made me feel pretty lousy.
But I can't do it. I can't just pick up and leave, and never take another picture of my breakfast or have a dorky photo shoot with a vegetable or share my new favorite food to roast with lemon. In a little more than a year, my blog has shown me how to look with fresh eyes. To see through the lens of a camera and enjoy the simplicity of fresh ingredients. To sit down and write after a day of staring at a computer for eight hours and to still love it. I've even met some great people along the way. I can't just pick up and leave.
And I'd be lying if I told you I haven't come across any blog-worthy food recently. There was taco night, when I came home after working out to find bowls of chopped lettuce, tomatoes, onions, and cilantro lining the counter and a fiance browning meat on the stove. There were Thanksgiving leftovers, and I know that it was weeks ago, but I finally got the photos developed last weekend and doesn't that heaping plate of food look so good?
Oh, and there's the scrambled eggs. With tomatoes and onions and rice. Because on those days when I feel like I'm hanging on by a thread, something as simple and familiar as eggs can always keep me going.
If you click around, you'll notice that the photos have been re-posted. It took a few hours, which was less than what I had expected, and once I got into the zone it actually wasn't so bad. I also ended up deleting a large chunk of posts, after going through and deciding they no longer fit with the tone and style that I've settled into. I guess you could say I've cleaned up around here, so have a seat if you'd like. I even made some eggs for you.
Scrambled Eggs with Tomatoes and Onions
My dad is still the best when it comes to making these, and they're probably my favorite way to eat scrambled eggs. I might've stumbled into my parents' kitchen on some Saturday mornings to find a plate of these leftovers on the counter, and maybe I ate them plain and cold while standing over them hungrily. It's very possible.
3 eggs, beaten with a glug of milk
Half a tomato, chopped
A bit of chopped onion
Butter or olive oil
Salt and pepper
Melt some butter or heat olive oil in a skillet over medium heat. Add the onions and cook about 3 minutes, then add the tomatoes and cook until soft, about 3 more minutes. Pour the eggs over the tomato onion mixture and let the bottom set, then scramble a bit until they reach the desired consistency. I like mine pretty firm. Salt and pepper to taste. Serve with leftover white rice, or maybe some toast.