Farmers’ Market Scramble

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Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 4

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).

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