Anytime Veggie Scramble
Courtesy of Organic Trade Association
This recipe can be enjoyed for any meal and provides a great opportunity to use up any vegetables that may have been hiding in your fridge for too long. The key to any good egg dish is to cook on a lower heat to prevent the eggs from browning, which causes the sulfur flavor of eggs to come out.
Banner Photo Credit: Gian Cescon; unsplash.com
- Any assortment of veggies including onions, greens, mushrooms and root vegetables.
- Oil for cooking
- Salt and pepper to taste
- Chopped fresh herbs that will complement your veggie assortment such as basil, thyme, and parsley
Chop vegetables to preferable size. Firmer and denser vegetables like carrots and turnips will take longer to cook and so should be chopped more finely, while vegetables like mushrooms and greens will take less time and can be chopped more coarsely.
Add a few tablespoons of oil to a large skillet over medium-high heat and cook vegetable assortment until tender, starting with onions and firmer veggies, followed by faster-cooking vegetables.
While veggies cook, whisk eggs with salt and pepper in a medium-size mixing bowl.
Once veggies are cooked, turn the heat to low and add egg mixture to pan. Stir frequently until eggs are cooked through. Add in herbs and cheese after eggs are fully cooked. Serve.