Everything Under the Kitchen Sink Egg Scramble

by Meri on May 8, 2014

  digitalx071 One of my greatest pet peeves is wasting produce! I’m not sure about your household but we always seem to have a small amount of veggies here and there that didn’t get cooked or got cooked, but not eaten. Lately my answer to this problem is to throw it in some eggs in the morning. While I know this isn’t some amazing new miraculous tip, I’ve just finally gotten in the habit of doing it. You know how that goes…sometimes making it part of your routine is the challenge. 

What I love most about this idea is I haven’t met a vegetable yet that doesn’t taste delicious in an egg scramble. Seriously, spinach, tomatoes, potatoes, broccoli…all great! I’ve even used carrots although I do draw a line at lettuce. I get especially excited when there’s a little asparagus left over. My favorite! You also get the added benefit of starting your day off with a good serving or two of vegetables instead of waiting for the end of the day to try to pack them all in! 

No need for a lot of fuss with cooking so I won’t write up an official recipe. Just add your cooked veggies right to your scrambled eggs as they cook or lightly sauté the uncooked veggies with a little olive oil and then add them to the eggs. I like to add a pinch of garlic salt and if I have some on hand, a pinch of thyme for a lovely aromatic quality. Quick and satisfying breakfast with great flavors!




{ 2 comments… read them below or add one }

Cindy Swain May 14, 2014 at 7:58 am

We think alike! I just posted a recipe yesterday on how I use up my veggies. I tend to sauté them until they are tender then throw them together with couscous, however, I need to remember to make a scramble the next time! Yum!


Meri May 15, 2014 at 5:34 pm

I saw that! I’m going to try that recipe out this weekend since I actually found those cranberry beans here in the States!


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