My goal is to have veggies at every meal; I’m not quite there yet, and I’m not counting the high glycemic index ones such as white potatoes (PS, keeping the skin on does NOT make them healthier, especially with Russets) in this endeavor… Breakfasts can be the hardest to follow through on this.
But, before we begin: I’ve redone the homesteading tab, and there is now a Homestead Journal 2018 tab which is as it indicates, journaling events here on this homestead. Do take a gander through!
So, today it’s a veggie breakfast scramble. It’s very simple, not time consuming, and adaptable to what you like or may have in the kitchen.
You can use any set of veggies you like to cook with, and that you think would go well with eggs. I used baby bok choy, Chinese broccoli, and onion. Oh, and mushrooms…
This is a good solid breakfast for one if you don’t plan to have lunch for many hours in the future. Or, serve for two, and have something along side. It may be most appropriate to make it a brunch!
Prep Time: 10 minutes to slice and dice.
Cook Time: Depends on the veggies, but aim for 15 min.
Rest Time: None
Serves: 1 or 2, depending on sides or not.
Cuisine: Western Breakfast
Leftovers: Not really; I find leftover scrambled eggs to develop a poor texture.
Veggie Breakfast or Brunch Scramble
- 3/4 – 1 cup of veggies, make it a mix. Focus on leafy greens – Swiss chard, bok choy, kale, Chinese broccoli, broccoli rabe, beet greens, spinach, cabbage… Slice into bite sized pieces, and any thick stems, slice into 1/8 inch rounds.
- 1-2 ounces of yellow or white onion, sliced and chunked.
- 1-2 ounces of mushroom, any variety. Mine was oyster. Slice.
- 2 teaspoons cooking oil (I used the high heat variant of avocado oil).
- 1/4 teaspoon ground pepper.
- 1/2 teaspoon Italian seasonings.
- Salt to taste.
- 2 whole eggs.
- OPTIONAL: 1 ounce good melting cheese (I used Havarti). Sliced.
Prep everything, and in a good skillet heat the oil until a drop of water sizzles.
Add the mushrooms, saute until they soften. Add the other vegetables and onions — depending on the veggies you add, you may have to stagger their entry into the skillet, so they retain optimal crispness. There’s also the option of taking more time and sauteeing the onions before adding anything else, but for this morning, I had a lot of other things planned. Play it by ear! (Or taste!)
Add the seasonings, mix around until the veggies get just about to where you want them.
Meanwhile, scramble the eggs. When the veggies are ready for them, pour the eggs in , allow to sit for a minute or two. Then, slowly meld them into the veggies, stirring until you get them to your preferred layer of done-ness (I like mine cooked through but still moist, not dry). Then add the cheese, folding the veggie/egg scramble over, until the cheese just melts, but isn’t melded into the rest of the food — this is so you’ll get a couple or so blasts of melty cheese taste as you dine.
Serve. Enjoy. For more folks, of course, double (or adjust) everything and use a larger skillet if needed.
I had this by itself (no food sides). But of course, a good mug of coffee or cup of tea would not be amiss!
Addendum… especially today! We are expecting 4 more hours of white fluffy stuff!!!:
This recipe is warming up over at Fiesta Friday, with a whole bundle of Fiesta partiers hosting it: Jenny @ Apply To Face Blog., Jess @ Cooking Is My Sport, Jhuls @ The Not So Creative Cook and Judi @ cookingwithauntjuju.com. SO, go over and shake off the snow, and get warm and toasty!!!
Another place to warm up at is What’s For Dinner, Sunday Link Up. Go sample some eats there as well!
And, there’s Homestead Blog Hop, which although these weren’t my own home grown eggs (the dish was made last week), yesterday I obtained THREE for the first time from my laying hens!