Farmers Market Scramble

Farmers Market Scramble_vertical2 Remember that beautiful basket of carrots and potatoes, garlic and pomegranates that I showed you earlier this week? My farmers market treasures? Well, that was only about half of what I brought home; there were also apples (that became delicious applesauce!), kale, lettuce, tomatoes, bread, cheese, and more! Not a bad score if I do say so myself. The only issue with all these treasures is ensuring that nothing goes to waste or gets thrown out. My two-year-old recently stopped eating all things green and has decided pasta (the one exception to his green rule is spinach pasta) is the most appropriate dish for dinner every. single. night. With the hubby traveling or working late, I am presented with a challenge: eat all the veggies, mostly alone, or invite people over and convince them to eat the veggies. Between Sunday Breakfast and Thursday Night Football, I can usually get a good chunk of them deliciously devoured but there's always something that gets forgotten. I usually discover it when I'm really hungry, in a hurry, and therefore, slightly cranky. Lacking energy and creativity, my default - no matter the time of day - is scrambled eggs. This week, my Farmers Market Scramble for One, happens to involved kale, onion, garlic, and tomatoes. See them all there? Oh, and basil too - such a refreshing and fun herb! Farmers Market Scramble_zoom2 When dining alone, it is tempting to scramble the eggs and then eat directly from the pan while standing over the stove. Other than this being a less than intelligent safety decision, it also takes away from the enjoyment of the food. There is a reason restaurants take the time to present the food in an appealing manner rather than just tossing it all together and hoping for the best. Since I didn't spend much time on the prepping or cooking, I figure I might as well take that time and give it to the consumption end of the meal. Even starving and cranky, this act of sitting down to eat my pretty and delicious food off a real dish with an actual fork is invigorating, energizing, and, quite simply, makes me smile. Look at that dish? Doesn't it make you want to pull up a chair, take a breather, and indulge in the process of eating slow? The crusty bread is a must - scrambled eggs piled on top with a dash of hot sauce equals yum! Farmers Market Scramble_vertical2 Whether you sit down to a Farmers Market Scramble, a bowl of noodles, or a peanut butter sandwich, take the extra few minutes to really enjoy your meal. Ok, enough talk, time to eat! PS: The difference in calories, cholesterol, and sodium between eggs and egg whites is quite large. I use the full egg because I need the protein that comes with with yolk, but I wanted to give you all the facts so you can decide which way is best for you. Nutrition Facts for Farmers Market Scramble

Farmers Market Scramble

A farmers market scramble is a simple and satisfying way to use up straggling veggies and herbs.

  • 2/3 cup chopped kale
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 8 cherry tomatoes, halved
  • 1 tablespoon thinly sliced fresh basil
  • 2 eggs
  • 2 tablespoons 2% milk
  • 2 teaspoons extra virgin olive oil
  • 1/8 cup low moisture part skim shredded mozzarella

Heat the olive oil in a small pan over medium heat. Add the kale and cook until wilted, add the onion, garlic, and tomatoes and continue cooking until the onion is soft and the tomatoes are soft and slightly blistered.

Remove from heat and set aside to cool.

In a medium bowl, combine the eggs, milk, and salt and pepper to taste. Whisk together until frothy.

Put the pan with the kale mixture back on the burner over medium-low heat and pour the egg mixture on top. Let it cook until the eggs on the bottom have just set, about 1-2 minutes.

Using a heat proof spatula, lift up the cooked egg to let them uncooked egg run underneath. Continue cooking for another 1-2 minutes then add 2/3 of the cheese and 2/3 of the basil.

Once the eggs are set, but still moist transfer them to your plate. Top with remaining basil and cheese.

I like to serve my scrambles with a little Dijon mustard and some hot sauce. A piece of toast or crusty bread is the perfect accompaniment for getting those stubborn bites onto your fork.

Genesis Theme Framework for WordPress

Leave a Reply

Your email address will not be published. Required fields are marked *