Welcome to the ultimate guide to cooking a delicious and vibrant garden scramble! This wholesome dish is a symphony of fresh vegetables, eggs, and herbs, offering a delightful burst of flavors that will brighten up any breakfast or brunch table. Whether you're a seasoned chef or a home cook looking for an easy and nutritious meal, this article will provide you with the essential steps, tips, and recipe variations to create the perfect garden scramble that will tantalize your taste buds and leave you feeling energized. So, get ready to embark on a culinary journey as we explore the art of crafting this delectable dish, using the bounty of fresh ingredients from your garden.
Here are our top 5 tried and tested recipes!
TRUFFLED SCRAMBLED EGGS
Steps:
- Place a medium (10-inch) saute pan over low heat. Add the butter and allow it to melt but not completely. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper until the yolks and whites are just blended. Pour the mixture into the pan but don't mix it.
- Allow the eggs to warm slowly over low heat without stirring them. This may take 3 to 5 minutes, so be patient! As soon as the eggs start to cook on the bottom, use a rubber spatula to scrape the bottom of the pan and fold the cooked eggs over the uncooked eggs. Once the eggs start to look a little custardy, stir them rapidly with the spatula until they are the texture of very soft custard. Remove the pan from the heat before the eggs are fully cooked, as they will continue to cook in the warm pan. Immediately, stir the truffle butter into the eggs. This will stop the cooking.
- Cut the slices of toast in half diagonally and place them on 3 dinner plates. Spoon the scrambled eggs over the toasts and garnish with minced chives. Sprinkle with salt and serve hot.
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!
Provided by breezermom
Categories < 30 Mins
Time 27m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 157.2, Fat 10.6, SaturatedFat 5.1, Cholesterol 203.2, Sodium 144.8, Carbohydrate 5.8, Fiber 1.7, Sugar 2.6, Protein 10.1
THE GARDEN SCRAMBLE
This is my version of my favorite dish from the "Blue Ben Dinner" in Bennington Vermont, (my home town) It's healthy and low carb all in one!
Provided by Robin Hollister
Categories Breakfast
Time 17m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Thaw frozen veggies in a bowl in the microwave for 2 minutes.
- In a large fry pan, melt margrine on high and saute onion, red bell pepper,and mushrooms for about 2 minutes.
- Add the spinach and cook 1 minute or until the water is gone.
- Add the broccoli and eggs, stir until eggs are done.
- Remove from heat and sprinkle cheese on top.
- Top with salsa and serve.
Nutrition Facts : Calories 258.7, Fat 17, SaturatedFat 5.7, Cholesterol 431.4, Sodium 657.2, Carbohydrate 9.7, Fiber 3.1, Sugar 4.6, Protein 18.1
MEAN GREEN SCRAMBLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a large nonstick skillet over medium heat. Add the hardy greens, scallions and jalapeƱos. Season with salt and pepper and cook until the greens have wilted, about 2 minutes.
- Meanwhile, add the half-and-half, pesto and eggs to a pitcher or bowl. Whisk with a fork until well combined.
- Add the egg mixture to the skillet and season with a pinch of salt and pepper. Cook, stirring frequently, until creamy curds begin to form, about 2 minutes. Add the Monterey Jack and continue to cook, stirring, until the eggs are just cooked and the cheese has melted, another 2 to 3 minutes.
- Serve the eggs on top of the tomato slices and garnished with the chives.
GARDEN SCRAMBLE
Steps:
- 1. In a bowl, combine egg substitute, pepper and marjoram; set aside.
- 2. In a nonstick skillet spray with cooking spray, over medium heat, cook celery, red pepper, green pepper and chives in chicken broth until tender.
- 3. Add egg substitute and grated cheese to mixture.
- 4. Cook stirring occasionally until set.
- 5. Serve immediately with toast halves if desired or plain.
Tips:
- Use fresh ingredients: The fresher your ingredients, the better your garden scramble will be. Fresh vegetables will be more flavorful and nutritious, and fresh eggs will give your scramble a richer flavor.
- Don't overcrowd the pan: If you overcrowd the pan, the eggs will not cook evenly and you will end up with a scrambled mess. Cook your eggs in batches if necessary.
- Season your eggs: Don't forget to season your eggs with salt and pepper before cooking. This will help to bring out the flavor of the eggs and the other ingredients in your scramble.
- Add your vegetables last: Add your vegetables to the pan towards the end of cooking. This will help to prevent them from becoming overcooked and mushy.
- Don't overcook your eggs: Overcooked eggs are tough and rubbery. Cook your eggs until they are just set, but still slightly runny in the center.
- Serve immediately: Garden scrambles are best served immediately. This will help to prevent the eggs from becoming overcooked and the vegetables from becoming soggy.
Conclusion:
Garden scrambles are a delicious and nutritious way to start your day. They are packed with fresh vegetables, protein, and flavor. With a little planning and preparation, you can easily make a garden scramble that the whole family will love. So next time you're looking for a quick and easy breakfast or brunch, give a garden scramble a try.
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