The 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

GARDEN SCRAMBLE



Garden Scramble image

Number Of Ingredients 12

1/4 cup vegetable oil
2 cloves garlic minced
2 cups broccoli cut in 1/2-inch slices
2 cups cauliflower cut in 1/2-inch slices
1/3 cup water
1 cup carrot, cut diagonally into 1/2-inch slices
1 red bell pepper, cut in 1/2-inch slices
1 onion cut in half lengthwise, then cut lengthwise into strips
1 teaspoon soy sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup cashew nuts

Steps:

  • All ingredients should be prepared and ready to use. (This can be done ahead of time with vegetables refrigerated in separate sandwich bags.) Place wok or large skillet over high heat. When wok is hot, add 1 tablespoon of oil. When oil is hot, add garlic stir-fry for 30 seconds. Add broccoli and cauliflower stir-fry for 1 minute. Add 4 tablespoons of the water cover and cook, stirring occasionally, for about 3 minutes. Remove vegetables from wok and set aside. Add remaining oil to wok. When oil is hot, add carrots, red pepper, and onion. Stir-fry for 1 minute. Add remaining water cover and cook, stirring occasionally, for about 2 minutes or until vegetables are crisp-tender. Return broccoli and cauliflower to wok stir-fry until heated through, about 1 minute. Add soy sauce, salt, and pepper to taste garnish with cashews (or 2 teaspoons sesame seeds).

Nutrition Facts : Nutritional Facts Serves

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