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Farmer’s Market Scramble

August 20, 2012

The other weekend, ML and I had a wonderful brunch at Founding Farmers downtown. The restaurant has been on my list for several years, but my trips to visit kept getting interrupted. I am glad we had the opportunity to visit for brunch. We scanned the menu, and we did the same thing we have done every meal out since we became friends 11 years ago, we ordered the same dish. ML and I are very different in many ways, but our taste in food and senses of humor are almost identical. We both decided on an egg scramble, and immediately became obsessed with it. What made the dish wonderful was they moved beyond conventional omelete ingredients and included zucchini and carrots. Eating the scramble with the accompanying  fresh bread, fresh fruit, and hot coffee, we were giddy while discussing her engagement.

Two weekends ago, I attempted to make it for Serafina and AAM, and well it was a disaster. I sautéed the vegetables then added eggs. Luckily, I married a problem solver, and one who will eat even the biggest of cooking disasters without a complaint. AAM suggested making the eggs separate and folding it in together once they are both cooked, and that seemed to be the trick to the recipe. I was afraid of losing the flavor, but the seasoned veggies easily blend into the egg.

This is the perfect dish to serve with fresh bread and berries. Serafina enjoyed hers with berries in the same bite, but I have to admit the toddler palate baffles me.

Farmer’s Market Scramble

  • 1/4 cup onion, diced
  • 2 carrots, peeled, sliced and chopped
  • 1 bell pepper, diced
  • 1 large zucchini, diced
  • 2 tb olive oil
  • 1 teaspoon ground pepper
  • 1/2 teaspoon of sea salt
  • 2 tablespoons chopped fresh basil
  • 8 eggs, separated toss the yolk, use the egg whites.

1.  In a saute pan, heat the oil over medium heat, and toss in the carrots, zucchini, peppers, onions, salt and pepper. Let the veggies cook until the onions and zucchini are softer. However, crunchy veggies are good with this so don’t overcook them.

2. Meanwhile, spray the pan with canola oil. Heat up the egg-whites, and push them to the center as they firm up. Season if you would like.

3. When the veggies are done, toss in the fresh basil. Fold the cooked eggs into the mixture and serve warm.

One Comment leave one →
  1. colleen permalink
    August 20, 2012 1:43 pm

    This looks yummy! Going to make it this weekend…

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