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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 4 |
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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! Ingredients:
2 green onions, thinly sliced |
1/2 cup carrot, shredded |
1 cup zucchini, diced |
1/4 cup red bell pepper, diced |
1/2 cup asparagus, preferably tips or butter, melted |
4 large eggs |
1/4 cup milk |
1/2 teaspoon basil, dried |
1/2 teaspoon savory, dried |
1 tablespoon butter |
1/4 cup gruyere or 1/4 cup swiss cheese, shredded |
Directions:
1. Saute the first 5 ingredients in 2 tbsp butter in a killet over medium heat, stirring constantly until tender. Set aside; keep warm.
2. 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.
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