Scrambled Eggs with Apples, Onions and Oregano

Fall is the time when you start looking for dishes that are a little heartier. And to live deeper into the local food movement, every ingredient in this super flavorful dish is at the farmers market right now!

I had this dish for the first time years ago when I lived in Charlottesville Virginia.  The combination seemed so odd but tasted so wonderful. I've since bumped up the heat and made the cheese optional.

This is very high in protein for vegetarians and so full flavored that everyone will enjoy this for brunch, lunch or a light supper with a green salad.  The combination of apples, onions and oregano is fabulous.  If you want, add a small handful of cheddar cheese to add to the richness of the dish.

SCRAMBLES EGGS WITH APPLES, ONIONS AND OREGANO (plus cheddar cheese if you like)

serves one and super easy to double or quadruple

•   3 eggs beaten
• 1 small apple, cored and cubes
• 1/2 medium onion, diced
• 1/2 tsp dry or fresh oregano or to taste
• olive oil
• 1/4 tsp red pepper flakes or 1/4 hot pepper, seeded and minced
• salt and pepper to taste

Start by heating up a non-stick skillet to medium to medium high.  Add a little olive oil to the pan and then add the onions, apples, oregano, red pepper and a sprinkle of salt.  Saute for about 5 minutes until the vegetables are just starting to soften.

Add the eggs and sprinkle with a bit of black pepper and cook for one minute.Turn off the heat and continue to cook, using the residual heat of the pan, until the eggs are done to your liking. This will take two to four minutes depending on how dry you like your eggs. (if adding cheddar cheese, do so as you turn the heat off so it has ample time to melt without cooking.)

This is excellent with a tossed salad and a glass of red wine!