When Pigs Flu..

Off the blog this week because this Seoul-mama has been tending to the porcine variety of illness in our house..that's right my friends, the dreaded 'H1N1' decided to pay a visit to Seoul-boy. (although he is insistent that he DOES NOT, WILL NOT, CANNOT have the swine flu. He calls it 'just a slight flu and a hot fire'. This translates into 'feeling good when the Tylenol kicks in and feeling rough when it wears off'.
**And can I just say, that all the hull-a-balloo that the media has made of this has really left me scratching my head!?! Because I've had colds that are worse than this. The fever does tend to hang on awhile, though. Stay well my friends!

SO- this post is Martha Stewart in nature because my little Seoul-boy hasn't had much of an appetite this week. Tonight I made him this dish called Veggie Scrambled Eggs and the boy ate FOUR PLATES of it!! He told me they were the best eggs I've ever made in his entire life, so that must be something! If you would have told me Seoul-boy would eat that many eggs chock full of veggies before he did, I would have retorted 'when pigs fly!'... this past week must qualify.
So, I thought I would pass this goodness on to you..who doesn't do breakfast night for dinner sometimes? (It'd be good in the morning, too)
Enjoy!

Veggie Scrambled Eggs

In a large bowl combine:

8 large eggs
1/3 cup half n half
1 tsp. salt
pepper to taste

You will also need:

asparagus tips (fresh)
diced tomatoes
goat cheese (to preference- I used 1/2 of a small log)

Butter up your skillet (preferably a large one for this many eggs). Pour egg mixture in and stir very slowly. At the first sign of eggs cooking, add diced veggies. Continue to stir. When eggs are almost finished (but still a creamy consistency) add crumbled goat cheese and stir until melted. Serve!

I was nervous about the goat cheese (especially with kids) BUT it was not strong at all in this dish and really made them tasty! My kids' clean plates were the proof! Bon Appetite!