Garden Scramble

"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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photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
photo by JackieOhNo! photo by JackieOhNo!
photo by lazyme photo by lazyme
photo by threeovens photo by threeovens
Ready In:
27mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Saute the first 5 ingredients in 2 tbsp butter in a killet over medium heat, stirring constantly until tender. Set aside; keep warm.
  • 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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Reviews

  1. I made as one serve using 2 eggs and used all the vegetables as per recipe, though some may have been a different colour but for dried herbs I used mixed dried herbs and for the cheese used sharp cheddar and it made for a wonderful light lunch and I can definitely see this being a regular and giving me a good opportunity to use up small bits of vegetables for which I may not have enough of for a full serve so a win win for me reducing waste and giving a quick and tasty meal. Thank you breezermom made for Party Favourites 5 Star Gems at FF&F.
     
    • Review photo by I'mPat
  2. 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.
     
  3. 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 Recipe #460276.
     
  4. 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.
     
  5. I liked how healthy and satisfying this dish is. It doesn't even need salt and pepper since it is flavored so well with the herbs and all the veggies. I substituted eggplant for the zucchini and frozen peas and carrots for the asparagus and shredded carrots. So it is very versatile also. Made for ZWT 6.
     
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Tweaks

  1. I liked how healthy and satisfying this dish is. It doesn't even need salt and pepper since it is flavored so well with the herbs and all the veggies. I substituted eggplant for the zucchini and frozen peas and carrots for the asparagus and shredded carrots. So it is very versatile also. Made for ZWT 6.
     

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