I’m an egg fan. I am constantly making scrambles with whatever leftovers I can find in the fridge. My scrambles used to be much more meat centric, but recently I’ve really grown to love the variety and flavors that come from vegetables. I stumbled upon this combination while cleaning out the refrigerator after a week’s vacation at a shore rental.
This one turned out better than most, so I thought I’d share it here for the next time you just happen to have this list of ingredients sitting around.
Serving size: two people.
- Eggs, 5
- Milk (the thicker the better), ¼ cup
- Olive Oil, 1 tablespoon
- Broccoli, 1 medium sized crown, cut into bite size pieces
- White Onion, ¼ cup, finely chopped
- Orange Pepper, 1 small, chopped
- Spinach, two handfuls
- Corn, 1 cob
- Avocado, 1 cubed
- Tomato, 1 medium, chopped
- Green Onions, 2, thinly sliced
- Feta Cheese, ½ cup, crumbled
Note: I typically ration about 3 eggs per person, but tend to round down taking into account the amount of ingredients being added to the scramble.
Grab your biggest deepest pan and add tablespoon of olive oil, heat on medium high and allow to come to temperature.
I start with the broccoli, as it takes the longest to cook. Cut it into bite size pieces, add to the pan, season with salt and pepper, and stir. Do not cook the broccoli too long, 4 minutes or so should do it. All you want to do is to take out some of the bite, we still want it good and crunchy. Remove from heat and put on paper towel lined plate.
Return the pan to the burner. Add 1 tablespoon of butter and let melt. Throw in ¼ cup finely chopped onions and don’t let them get too brown. Just soften them, don’t fry them. Once softened, add the eggs and let cook. Stay close, spatula in hand, stirring, folding, scrambling.
Once the eggs start thickening, throw in the cooked broccoli, wait a couple minutes, throw in the orange pepper, wait a couple minutes, then throw in the greens. Now the corn, no need to cook it, just slice it right off the cob into the pan. Depending on amount of liquid released by all the vegetable adjust your heat and continue to stir being careful not to over cook. Just as everything is finishing, generously sprinkle with feta cheese. Taste and add last minute salt and pepper if necessary.
I treat the Avocado, Green Onions, and Tomato as garnishes, putting them in separate bowls to the side for people to add as desired.
Just because I’m gravitating towards vegetable based scrambles these days doesn’t mean I completely eschew the meat. Au contraire. Breakfast meats are some of my favorite meats. On this particular day I double downed and served both bacon and scrapple. The bacon added a greasy, salty, smoky compliment to the light and refreshing vegetables. What is scrapple, people from outside the Mid-Atlantic region ask? Well, that’s something I’ll get into elsewhere. Just know that being with my Philadelphia born and bred in-laws, coupled with our location, down the south jersey shore, not serving scrapple wasn’t an option.
Note: I feel like this recipe scales up pretty well, from 2, to 4, to 6 people etc, but I highly suggest you keep an eye on your portions and not just follow my measurements blindly. The idea is to use what you have. Also, the corn is one thing I would not double. 1 cob is good for 4 people.