Springtime is one of my busiest times of the year.  I help run a farmer’s market and a kids program at that market, so the couple months leading up to Opening Day is hella hectic!  Not to mention it’s one of the busiest times of year for my husband, too; a professor and sculptor.  So…our meals tend to be quicker and easier and use fewer dishes — mostly because they’re all piled up in the sink waiting to be washed.

This spring-y breakfast (or breakfast-for-dinner) hits that “I want eggs/I want vegetables/But I don’t want to do dishes” spot.  It’s all done in just one pan — no separate bowls for whisking eggs or a separate pan for cooking the vegetables.  You just cook the vegetables first then break the eggs directly into the pan and stir ’em around (a.k.a. scramble them) as they cook.  It’s easy, virtually mess-free, and really good!