Brunch: Garden scrambled eggs

My brunch guests said this was their favorite of the dishes, and it's very easy to make. I like adding vegetables to eggs to lighten up the dish. It also reminds me of breakfast in Turkey, which usually includes an egg and fresh-from-the-garden tomatoes and cucumbers.

Garden Scrambled Eggs

Beat 6 eggs together with some milk (or unsweetened soymilk), chopped sweet onion, rosemary, thyme and a little salt. Scramble the egg mixture in a skillet. When the eggs are almost done, add a big handful of baby spinach and continue stirring. When the spinach starts to wilt, add a chopped tomato to the pan. Stir for a minute or less and serve.

(Recipe by H. Farrell)