Farmers’ Market Scramble
Scrambling eggs with vegetables and greens is a fast and easy way to prepare a nutritious breakfast. Stir in almost any sautéed vegetables that strike your fancy, such as the tomatoes and zucchini used here. Arugula can stand in for the spinach.
- 8 eggs
- 2 Tbs. nonfat milk
- Sea salt and freshly ground pepper, to taste
- 4 tsp. olive oil
- 1 small zucchini, trimmed and diced
- 1 ripe medium tomato, seeded and diced
- 1 cup firmly packed baby spinach leaves
- 1/4 cup grated pecorino Romano cheese
In a bowl, whisk together the eggs, milk, and a pinch each of salt and pepper. Continue whisking until the eggs are nice and frothy. Set aside.
In a nonstick fry pan over medium heat, warm the olive oil. Add the zucchini and another pinch of salt. Cook, stirring, until just tender, about 1 minute. Add the tomato and stir to combine. Reduce the heat to medium-low, add the egg mixture and cook, without stirring, until the eggs just begin to set, about 1 minute. Using a heatproof rubber spatula, gently push the eggs around the pan, letting any uncooked egg run onto the bottom of the pan.
When the eggs are about half-cooked, after 1 to 2 minutes more, add the spinach and cheese. Stir gently to combine and continue cooking until the eggs are completely set but are still moist, about 1 minute more. Transfer the scramble to a warmed platter and serve immediately. Serves 4.
Adapted from Williams-Sonoma Good For You, by Dana Jacobi (Weldon Owen, 2013).