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Farmer's Market Scramble

Nov 05, 2014 04:00PM ● By Cate Reynolds
Rhea’s Rundown

This is just a really great scramble with all kinds of yummy veggies and creamy cheesy eggs. What I love most about this recipe is the ability to interchange, substitute, and/or add any vegetable desired. It makes for easy use of leftovers, like when I have those random segments of onion lying around, because I can never throw anything away (my Lola trained me well). Sometimes, I wake up craving something like artichoke hearts (yes, that’s a thing), so I simply open a can of organic artichoke hearts and throw it in the mix. As always, there’s the ever-present greenery that I like to have handy for garnish and natural flavor additive. You can use anything from scallions (pictured) to basil, parsley, and more. Add a side, like the garlicky potatoes pictured, or just eat a big heaping plate of this by itself. It’s a scramble—which is synonymous with fast and easy—and it’s a great feel-good way to start your day.

Ingredients – Serves 4
  • 8 large eggs
  • 2 tablespoons nonfat milk
  • Sea salt and freshly ground pepper
  • 1 small zucchini, trimmed and diced
  • 1 ripe medium tomato, seeded and diced
  • 1 cup packed baby spinach leaves
  • ¼ cup freshly grated pecorino Romano cheese


1. In a bowl, whisk together the eggs, milk, and a pinch each of salt and pepper. Continue whisking until the eggs are nice and frothy. Set aside.

2. Warm the oil in a nonstick frying pan over medium heat. Add the zucchini and another pinch of salt. Cook, stirring, until just tender, about 1 minute. Add the tomato and stir to combine. Reduce the head to medium-low, add the egg mixture, and let cook, without stirring, until the eggs just begin to set, about 1 minute. Using a heatproof rubber spatula, gently push the eggs around the pan, letting any uncooked egg run onto the bottom of the pan.

3. When the eggs are about half cooked, 1-2 minutes longer, add the spinach and the cheese. Stir gently to combine and continue cooking the eggs are completely set but still moist, about another 1 minute.

Adapted from: Jacobi, Dana. “Farmer’s Market Scramble.” Good for You: Easy, Healthy Recipes for Every Day.” Weldon Owen, Inc. and Williams-Sonoma, Inc. California: San Francisco, 2013: Print

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