When my old housemate Julie returned from gallivanting across Europe — spending family time in Prague, drinking in Munich, baking in Amsterdam, shopping in Florence and hiking in Switzerland — yes, I know, poor thing spending her summer like that, I welcomed her back to the States with a simple, veggie-full, homemade breakfast.

Surviving on fresh bread and cheese, among other glorious carbs, Julie requested a semi-healthy bfast, loaded with veggies and limited on carbs. So, this is a rare morning meal sans begal.

And, Julie–we’re still waiting for your travel post!

Red Pepper, Arugula and Goat Cheese Scramble

Heat a pan with extra virgin, when hot, add strips of red pepper. Let the pepper sit in the pan, undisturbed. When they show char marks, turn them over for another 2 minutes. Remove from the pan, dice the strips and set aside. Take 2 handfuls of arugula and roughly chop.

Add a bit of butter to a high-heat pan, and crack 4 eggs directly into it. With a spatula, constantly stir the eggs around. When 75% done, reintroduce the pepper, add the arugula and a couple scoops of goat cheese. Stir all together.

Serve with slices of salt and peppered heirloom tomatoes.