Scrambled Eggs with Parsley and Cheese

Now that the basil is starting to fade (darned unseasonable cold weather), I have found myself using larger amounts of parsley. If you think of parsley as a boring and somewhat flavorless dried herb, you should definitely try it fresh. It has a lovely and pungent flavor all its own that goes especially well with Parmesan, but also goat cheese and feta.

For scrambled eggs, use 1-2 tsp chopped fresh parsley per egg. Add cheese of your choice plus salt and pepper to taste. Heat a little butter in a skillet and scramble eggs until done.