Broccoli and Red Onion Scramble with Goat Cheese

If I didn't have a kid who was very allergic to eggs, I would make this once a week for dinner. Rachael Ray makes it as a frittata, but I'm too lazy to go and bake the darn thing. So, it always ends up being scrambled eggs with "more goodness" (as my brother, Tom, would say).

2 T olive oil
2 ½ c broccoli florets
1 T chopped fresh thyme leaves (4 sprigs)
½ large red onion, finely chopped
12 eggs
Splash of cream or half-and-half
Zest of 1 lemon and juice of ½ lemon
8 ounces goat cheese

Heat 10 inch nonstick skillet over medium high heat. Add broccoli florets, thyme, onion, salt and pepper. Cook for 6-7 minutes until broccoli tarts to take on a little brown color ans is tender. Beat eggs with salt, pepper, cream, and lemon zest. To the broccoli mixture, add crumbled goat cheese and lemon juice. Immediately add seasoned beaten eggs. Scramble all together.

Makes 4-6 servings.

I got my vegetables mixed up, so the picture has twice the vegetables of what the recipes calls for--still, it was quite tasty. I may just start making it that way all the time.