A Culinary Canvas: Summer Skillet Vegetable Egg Scramble

Don't relegate those slightly past-their-prime vegetables and herbs to the compost bin just yet! Instead, transform them into a vibrant and wholesome skillet scramble. This recipe is a culinary chameleon, welcoming nearly any vegetable into its flavorful embrace. Whether enjoyed for breakfast, brunch, or a light dinner, this dish is a testament to both simplicity and versatility.

A Symphony of Colors and Flavors

Picture this: protein-rich eggs entwined with a medley of colorful, antioxidant-laden vegetables. A sprinkle of verdant herbs and vibrant green onions adds a final flourish of freshness.

Orchestrating Culinary Magic

Ingredients:

• 2 tablespoons olive oil
• 12 ounces baby potatoes, thinly sliced
• 4 cups thinly sliced vegetables, such as mushrooms, bell peppers, and/or zucchini
• 3 scallions, thinly sliced (green and white parts separated)
• 1 teaspoon minced fresh herbs, such as rosemary or thyme
• 6 large eggs (or 4 large eggs plus 4 egg whites), lightly beaten
• 2 cups packed leafy greens, such as baby spinach or baby kale
• ½ teaspoon salt

Directions:

1. Heat the olive oil in a large cast-iron or nonstick skillet over medium heat.
2. Add the potatoes, cover, and cook, stirring occasionally, until they begin to soften, about 8 minutes.
3. Add the sliced vegetables and the white parts of the scallions. Cook uncovered, stirring occasionally, until the vegetables are tender and lightly browned, 8 to 10 minutes.
4. Stir in the herbs.
5. Move the vegetable mixture to the perimeter of the pan. Reduce the heat to medium-low.
6. Add the eggs and the green parts of the scallions to the center of the pan. Cook, stirring, until the eggs are softly scrambled, about 2 minutes.
7. Stir the leafy greens into the eggs.
8. Remove from the heat and stir to combine everything well. Season with salt.

Tips for Culinary Success

For uniform cooking, slice the vegetables to a similar size. This prevents overcooking and ensures that all the components reach perfect tenderness simultaneously.

If using dried herbs in place of fresh, remember that a little goes a long way. The general rule is to use a 3:1 ratio of fresh to dried herbs.

Don't have baby potatoes? No problem! Substitute with fingerlings, Yukon Gold, red, or russet potatoes, cut into evenly sized pieces.

Shallots or chives can be used in place of scallions.