Best 3 Garden Scramble Recipes
Kickstart your day with a vibrant and nutritious Garden Scramble, a culinary masterpiece that brings together the goodness of fresh vegetables, herbs, and eggs. This delectable dish is a symphony of flavors and colors, featuring crisp asparagus, tender zucchini, juicy tomatoes, aromatic basil, and fluffy eggs, all harmoniously blended in a symphony of taste. Served with a side of crunchy whole-grain toast or a bed of sautéed greens, the Garden Scramble is a delightful breakfast or brunch option that will nourish your body and soul. Indulge in this healthy and flavorful creation, and let the vibrant flavors of the garden dance on your palate. This article presents a collection of Garden Scramble recipes, each offering a unique twist on this classic dish. From the simplicity of the Traditional Garden Scramble to the zesty kick of the Spicy Garden Scramble, and the delightful fusion of the Mediterranean Garden Scramble, there's a recipe here to suit every taste and preference.
Here are our top 3 tried and tested recipes!
GARDEN SCRAMBLE
How many times have I found myself the owner of a hodge-podge of vegetables....a little bit of this and a little bit of that? Usually I throw the bits and pieces into a soup, or end up making vegetable stock. But this time, I had guests, and had to feed them breakfast....so I ended up with this, served with Canadian Bacon and Toast! Feel free to change out the veggies, using what you have! **If you find yourself the proud owner of some leftover roasted veggies...just heat them up and use those and skip the first step...they work wonderfully!
Provided by breezermom
Categories < 30 Mins
Time 27m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute the first 5 ingredients in 2 tbsp butter in a killet over medium heat, stirring constantly until tender. Set aside; keep warm.
- Combine eggs, milk, basil, and savory; beat with a wire whisk until blended. Melt 1 tbsp butter in a large skillet over low heat. Add egg mixture, and cook over medium-low heat, without stirring, until mixture begins to set on the bottom. Draw a spatula across the bottom of the pan to form large curds. Continue cooking until eggs are firm but still moist -- do not stir constantly! Gently stir in reserved sauteed vegetables into egg mixture; sprinkle with cheese. Serve immediately.
Nutrition Facts : Calories 157.2, Fat 10.6, SaturatedFat 5.1, Cholesterol 203.2, Sodium 144.8, Carbohydrate 5.8, Fiber 1.7, Sugar 2.6, Protein 10.1
THE GARDEN SCRAMBLE
This is my version of my favorite dish from the "Blue Ben Dinner" in Bennington Vermont, (my home town) It's healthy and low carb all in one!
Provided by Robin Hollister
Categories Breakfast
Time 17m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Thaw frozen veggies in a bowl in the microwave for 2 minutes.
- In a large fry pan, melt margrine on high and saute onion, red bell pepper,and mushrooms for about 2 minutes.
- Add the spinach and cook 1 minute or until the water is gone.
- Add the broccoli and eggs, stir until eggs are done.
- Remove from heat and sprinkle cheese on top.
- Top with salsa and serve.
Nutrition Facts : Calories 258.7, Fat 17, SaturatedFat 5.7, Cholesterol 431.4, Sodium 657.2, Carbohydrate 9.7, Fiber 3.1, Sugar 4.6, Protein 18.1
ROASTED ASPARAGUS WITH SCRAMBLED EGGS
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan and return to the oven for 5 minutes, or until the cheese melts.
- While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste. Melt 1/2 tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.
Tips:
- Use fresh, seasonal vegetables. This will ensure that your scramble is packed with flavor and nutrients.
- Don't overcrowd the pan. If you add too many vegetables to the pan, they will not cook evenly and will become soggy.
- Cook the vegetables until they are tender-crisp. You don't want them to be mushy, but you also don't want them to be raw.
- Season the vegetables with salt and pepper. This will help to enhance their flavor.
- Add the eggs to the pan and cook until they are scrambled to your desired doneness. If you like your eggs runny, cook them for a shorter amount of time. If you like them more well-done, cook them for a longer amount of time.
- Serve the scramble immediately with your favorite toppings. Some popular toppings include cheese, salsa, avocado, and hot sauce.
Conclusion:
A garden scramble is a quick, easy, and delicious way to enjoy fresh, seasonal vegetables. It is a versatile dish that can be customized to your liking. Whether you like your eggs scrambled, fried, or poached, there is a garden scramble recipe out there for you. So next time you are looking for a healthy and satisfying breakfast, lunch, or dinner, give a garden scramble a try.
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