Breakfast (Lunch, or Dinner) Scramble

INGREDIENTS:

4 eggs (or 8 oz firm tofu for vegan option)

1/4 c scallions (sliced)

1/8 onion (diced)

1/2 red pepper (diced)

handful of mushrooms (roughly chopped)

1-2 potatoes (diced)

2 garlic cloves (minced)

1/2 zucchini (diced)

2-3 oz kale

1/2 t salt

1/4 freshly cracked pepper

1 small pinch of chili flakes

1-2 T cholula hot sauce (optional)

 

 

 

 

 

yield: 4 servings

This is just something that I threw together for breakfast today. This is a great way to use up veggies that are a little past their prime. A great way to make this dish vegan is using firm tofu in place of the eggs, you can either cut it up into cubes, or crumble it. You can eat this for breakfast, lunch or dinner. A scramble is faster than a frittata, easier than an omelette, but just as tasty.

Gather together your ingredients. I don't know if you can tell from the picture, but the veggies that I used for this dish were a bit old. I had half a pepper, an old zucchini, a potato that was starting to sprout roots, some spare scallions (because I didn't have much of an onion), kale from the garden and mushrooms that were starting to look a little sad. You don't want to use rotten veggies, but if they're on the verge of spoiling, use them up in a scramble (fresh veggies work too).

Start cooking your mushrooms on med-high heat in 2 T oil. You want to get a good carameliization on them so while they're cooking you can prep the rest of your veggies.

When the mushrooms have a nice brown color on them you can transfer them to a bowl and start cooking your potatoes. I normally use the oil that's in the pan from the mushrooms.

Shortly after you add the potatoes, pour 1/2 c water into the pan and cover. This will help cook the potatoes more quickly, sometimes if you cook potatoes on a higher heat they'll burn on the outside and remain raw in the center. The water will boil and evaporate, cooking the potatoes fully.

Cook, covered, for about 5 minutes and then check on the potatoes. When they are finished they'll have a nice brown color, and will be fork tender. If they aren't ready, cover and cook for a bit longer.

Add the onions, scallions, peppers and garlic. Give them a quick toss with the potatoes and cook until the onions start to soften.

When your onions and peppers have start to soften you can add the kale and zucchini.

Add salt, pepper and chili flakes.

I like to blend the eggs with a hand blender to really mix them up, but you can also use a fork, or just add them to the pan and scramble them as you cook them. I like to add about a table spoon of cholula hot sauce to the eggs before mixing, but they don't need it.

When the kale has begun to wilt, add your mushrooms to the mix.

Toss all the veggies around, either by sauteing or with a heat-safe spatula. 

Add eggs, or tofu, to veggie mixture. Let the eggs sit for 1 minute before scrambling.

Give mixture a quick scramble and then cover and remove from the heat. Keep the mixture covered for 5 minutes before serving. This will help cook the eggs without drying them out. If you like cheese you can throw some (shredded) in the pan before covering. The cheese will melt over everything as the eggs cook.

Avocados and tomatoes are other ingredients that I love throwing into scrambles, but I didn't have any today. Enjoy.

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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