Garden Fresh Veggie Scramble
There’s nothing better than coming in from an early morning visit to the garden and cooking up a garden fresh veggie scramble! Not only does it taste delicious, but it is so gratifying eating a breakfast filled with veggies harvested straight from our own garden. Add in the element of starting all these plants from seed in the greenhouse long before it was warm enough to plant outside in Montana, and this breakfast is even more gratifying!
The beauty of making a garden fresh veggie scramble is the variety. In my experience, my veggie scrambles are never the same. There always seems to be a slight difference in ingredients depending on what is ripe and ready to harvest from the garden. If you don’t have a garden, you can make a fresh veggie scramble with in-season veggies from your local farmer’s market or CSA boxes.
Here’s a list of garden fresh veggies we’ve used in our egg scrambles. This does not limit what you can put in your veggie scramble since there might be some vegetables you’re able to grow in your climate that we can’t here in Montana:
-onions
-garlic
-beets
-beet greens
-kale
-spinach
-swiss chard
-broccoli
-tomatillos
-tomatoes
-zucchini
-yellow squash
-carrots
-onion
-chives
Garden Fresh Veggie Egg Scramble Recipe
This recipe is quick and easy to prepare. The quantities used are enough to feed two adults and one picky toddler.
Ingredients:
-assortment of fresh harvested garden vegetables
-four eggs (farm fresh is possible!)
-1/4 cup milk
-2 TBS butter or olive oil
-sea salt to taste
Directions:
1. Once you gather all the veggies to put in your egg scramble, wash them to remove any dirt and bugs.
2. Sort the veggies according to cooking times. For example, harder vegetables like onions, garlic, broccoli, and carrots need to cook a little longer than leafy greens or tomatoes.
3. Chop, dice or slice the hardest vegetables. Heat the butter or olive oil in a large skillet (this is our favorite cast iron pan we use which is perfect for a veggie scramble) Saute these veggies on medium heat for two to three minutes.
4. Chop, dice or slice the soft vegetables that do not need a lot of cooking time. For example, leafy greens, zucchini, tomatoes and tomatillos. Add these to the skillet and saute with the other veggies for one minute or until the leafy greens just start to wilt.
5. In a bowl, whip the eggs and milk with a whisk. Pour over top the veggies in the skillet and scramble on medium heat until the eggs are cooked. This takes just a few minutes.
6. Sprinkle salt on the veggie scramble to taste. Now enjoy your delicious garden harvest veggie scramble!
Sometimes I like to add extra toppings to our veggie scrambles. You can add some fresh grated Parmesan cheese, homemade salsa or for an extra zip add some yummy hot sauce!
How do you like to use your garden fresh vegetables?
This post shared on: The Homestead Barn Hop,
