Scrambled eggs are so simple and quick to make. I often eat them with a salad for a light dinner when I'm too tired to make anything else. They are also incredibly easy on my stomach. If I'm having any sort of digestive issues, these are my go-to. And in honor of this lovely Memorial Day weekend, I added farmer's market red tomatoes and ate them on my favorite blue plate!
Growing up so close to D.C., I've been witness to Rolling Thunder since I was young. It's an amazing thing to see so many people coming together. I have fond memories of driving out of town for the weekend and silently watching the endless rows of motorcyclists riding the opposite direction. People will stand and wave from the pedestrian bridges that cross the highway with American Flags hung on the fences. Riders will wave back or hold their firsts in the air.
This year I rode my bike down to the Pentagon and further into D.C. We stood on Memorial bridge with the cool breeze behind us as the first riders began the parade. We watched for a good hour, rode around the monuments and rode back home. Hours later people were still riding in and the Pentagon parking lot had not even emptied yet! It was amazing.
Memorial Day Scrambled Eggs
3 cherry tomatoes, chopped
salt and pepper, a pinch of each
1/3 C swiss cheese, shredded
1 tsp olive oil
Heat a pan with the tsp of olive oil to medium-high
Whisk the eggs, salt and pepper
Mix in the tomatoes and cheese
When the pan is hot, pour in the egg mixture
Mix quickly with a spatula
Serve on red and blue plates