Mystery Garden Scramble Recipes

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GARDEN SCRAMBLE



Garden Scramble image

How many times have I found myself the owner of a hodge-podge of vegetables....a little bit of this and a little bit of that? Usually I throw the bits and pieces into a soup, or end up making vegetable stock. But this time, I had guests, and had to feed them breakfast....so I ended up with this, served with Canadian Bacon and Toast! Feel free to change out the veggies, using what you have! **If you find yourself the proud owner of some leftover roasted veggies...just heat them up and use those and skip the first step...they work wonderfully!

Provided by breezermom

Categories     < 30 Mins

Time 27m

Yield 4 serving(s)

Number Of Ingredients 11

2 green onions, thinly sliced
1/2 cup carrot, shredded
1 cup zucchini, diced
1/4 cup red bell pepper, diced
1/2 cup asparagus, preferably tips or butter, melted
4 large eggs
1/4 cup milk
1/2 teaspoon basil, dried
1/2 teaspoon savory, dried
1 tablespoon butter
1/4 cup gruyere or 1/4 cup swiss cheese, shredded

Steps:

  • Saute the first 5 ingredients in 2 tbsp butter in a killet over medium heat, stirring constantly until tender. Set aside; keep warm.
  • Combine eggs, milk, basil, and savory; beat with a wire whisk until blended. Melt 1 tbsp butter in a large skillet over low heat. Add egg mixture, and cook over medium-low heat, without stirring, until mixture begins to set on the bottom. Draw a spatula across the bottom of the pan to form large curds. Continue cooking until eggs are firm but still moist -- do not stir constantly! Gently stir in reserved sauteed vegetables into egg mixture; sprinkle with cheese. Serve immediately.

Nutrition Facts : Calories 157.2, Fat 10.6, SaturatedFat 5.1, Cholesterol 203.2, Sodium 144.8, Carbohydrate 5.8, Fiber 1.7, Sugar 2.6, Protein 10.1

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