Veggie Breakfast Scramble
Scrambled eggs featuring sautéd fresh vegetables, like a frittata, but quicker to make, with a consistently soft, moist texture. It's a delicious, nutritious way to start a busy day. Feel free to change up the vegetables, and add herbs.
Servings: 2
Calories: 234kcal
Equipment
- 1 8" non-stick frying pan If you use a too large of a pan, the eggs cook too fast.
- 1 mixing bowl
Ingredients
- 4 eggs
- 2 teaspoon milk or water Optional. Up to 2 tablespoon if you prefer very moist eggs.
- 1 teaspoon chopped fresh herbs Optional. Your choice, parsley, chives, and tarragon are common.
- 1 tablespoon olive oil
- 1 cup kale
- 1 green onion
- ½ cup red bell pepper
- salt and pepper to taste
Instructions
- Warm serving plates in low oven. Optional, but keeps eggs warm longer.
- Beat 4 eggs with salt, pepper, and optional milk, and herbs until no visible egg whites remain. Set aside.
- Heat non-stick skillet over medium-low heat
- Chop 1 cup kale, ½ cup red bell pepper, and 1 green onion.
- Add 1 tablespoon olive oil to the pan, then sauté the vegetables seasoned with salt and pepper.
- Add a bit more olive oil if you think it's necessary, then pour in the beaten eggs. Since the middle of the pan is usually hotter than the outside, I swirl around the outside, then fill the center.
- Stir constantly until the eggs are almost done as you like them. Remove from heat, they'll continue to cook. If they don't set up the way that you want in a few seconds, return to heat.
- Serve immediately.
Notes
This recipe describes how I like my scrambled eggs — soft and moist with small curds, not as runny and custard-like as French style, but more moist and less fluffy than American diner style.
If you prefer more well done American diner style eggs:
- Beat the eggs vigorously to incorporate some air;
- Cook over medium-high heat;
- Stir frequently, but not constantly, allowing the larger curds to form before stirring.