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    You are in: Home / Recipes / Garden Scramble Recipe
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    Garden Scramble

    Garden Scramble. Photo by JackieOhNo!

    1/4 Photos of Garden Scramble

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    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    10 mins

    17 mins

    breezermom's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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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    Ratings & Reviews:

    • on September 09, 2013

      55

      This was absolutely delicious, and a fantastic way to use up some of summer's garden bounty. I made this almost exactly as posted; I didn't have asparagus, and it's out of season here, so it's just too expensive to buy ($4.99 a pound!). I subbed some broccoli fresh from the farm. I also used 6 eggs, since there appeared to be a lot of veggies. We really enjoy the seasoning of this recipe, although I was a little hesitant about the savory at first. I used Swiss cheese. I also just added the eggs to the cooked veggies and scrambled them altogether. I will definitely be making this again! Made for PRMR Tag Game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 16, 2013

      55

      I made a half recipe for DH and I this morning and it was a hit with both of us. Didn't have savory so used just a bit (1/4 tsp?) of tarragon also had to skip the zucchini as there was none in the house. Even with the sub and omission it was easy, delicious and made a great breakfast with whole grain toast and Strawberry Butter, Diabetic.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 03, 2011

      55

      Yum! I had some roasted veggies leftover from the night before (squash, zucchini, bell pepper, mushrooms, cauliflower, red onion, and broccoli) and diced them up for this dish. How simple and good. Thanks breezer for a nice keeper. Made for Newest Zaar Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Garden Scramble

    Serving Size: 1 (162 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 157.1
     
    Calories from Fat 95
    60%
    Total Fat 10.6 g
    16%
    Saturated Fat 5.0 g
    25%
    Cholesterol 203.1 mg
    67%
    Sodium 144.7 mg
    6%
    Total Carbohydrate 5.7 g
    1%
    Dietary Fiber 1.6 g
    6%
    Sugars 2.6 g
    10%
    Protein 10.1 g
    20%

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