A Homemade Organic Egg Scramble

Even though I ate some good stuff (and some not-so-good stuff) this week, what ended up being the best thing I ate was a homemade organic egg scramble with a pulled off chunk of Caputo's rustic loaf on the side.

On Friday morning, when the snow was coming down, I hit the sidewalks armed with my digital SLR, ready to that had descended on the city. After taking many photos, my stomach growled.

I thought to myself, "bagel with cream cheese?"

But then I remembered what I had at home: a treasure trove of veggies, perfect for a scramble.

I picked up some organic and free range eggs (yes, this is important to me) and a rustic loaf at , and headed home, face wet with snow.

The veggies were mostly from , (check out Lisa Collins' great profile of the family over at South Brooklyn Post) and when I took them out of the refrigerator I knew I had made the right choice. Crisp veggies can be so... refreshing.

Directions: Dice scallions, broccoli and three colors of peppers, and cook all together for about 3 minutes in a cast-iron pan with vegetable oil and a little butter. Add beaten eggs (trick: add salt and pepper to uncooked, whisked eggs) and lower heat. With a wooden spoon, slowly scramble. When cooked to your liking, remove from heat and add baby arugula.

Add a torn off (not sliced) piece of rustic bread, and you've got something for a cold snowy day. And we all know something you cooked yourself, especially when it turns out just right, is one of life's great pleasures.