Farmers’ Market Scramble
This hearty veggie scramble is a delightful way to start your day. With vibrant zucchini, juicy tomatoes, and nutritious baby spinach, this dish bursts with fresh flavors. Lightly seasoned eggs are cooked to perfection and combined with the colorful vegetables, creating a satisfying and wholesome meal. Topped with a sprinkle of pecorino Romano cheese, this scramble is both nutritious and delicious. Serve it piping hot for a delightful breakfast or brunch option that will leave you feeling energized and ready to take on the day.
— Constant Cookbook
Ingredients
- 8 eggs
- 2 Tbs. nonfat milk
- Sea salt and freshly ground pepper, to taste
- 4 tsp. olive oil
- 1 small zucchini, trimmed and diced
- 1 ripe medium tomato, seeded and diced
- 1 cup firmly packed baby spinach leaves
- 1/4 cup grated pecorino Romano cheese
Instructions
- In a bowl, whisk together the eggs, milk, and a pinch <i>each</i> of salt and pepper. Continue whisking until the eggs are nice and frothy. Set aside.
- In a nonstick fry pan over medium heat, warm the olive oil. Add the zucchini and another pinch of salt. Cook, stirring, until just tender, about 1 minute. Add the tomato and stir to combine. Reduce the heat to medium-low, add the egg mixture and cook, without stirring, until the eggs just begin to set, about 1 minute. Using a heatproof rubber spatula, gently push the eggs around the pan, letting any uncooked egg run onto the bottom of the pan.
- When the eggs are about half-cooked, after 1 to 2 minutes more, add the spinach and cheese. Stir gently to combine and continue cooking until the eggs are completely set but are still moist, about 1 minute more. Transfer the scramble to a warmed platter and serve immediately. Serves 4.
- Adapted from Williams-Sonoma<i> Good For You,</i> by Dana Jacobi (Weldon Owen, 2013).
Yield
Serves 4.
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