Scrambling eggs with vegetables and greens is a fast and easy way to prepare a nutritious breakfast. Stir
in almost any sautéed vegetables that strike your fancy, such as the tomatoes and zucchini used here. Arugula can stand in for the spinach.
Farmers’ Market Scramble
2 Tbs. nonfat milk
Sea salt and freshly ground pepper, to taste
4 tsp. olive oil
1 small zucchini, diced
1 ripe medium tomato, seeded and diced
1 cup (1 oz./30 g) firmly packed baby spinach leaves
1/4 cup (1 oz./30 g) freshly grated pecorino romano cheese
In a bowl, whisk together the eggs, milk and a pinch each of salt and pepper. Continue whisking until the eggs are nice and frothy. Set aside.
In a nonstick frying pan over medium heat, warm the oil. Add the zucchini and another pinch of salt. Cook, stirring, until just tender, about 1 minute. Add the tomato and stir to combine. Reduce the heat to medium-low, add the egg mixture and cook, without stirring, until the eggs just begin to set, about 1 minute. Using a heatproof rubber spatula, gently push the eggs around the pan, letting any uncooked egg run onto the bottom of the pan.
When the eggs are about half cooked, 1 to 2 minutes longer, add the spinach and the cheese. Stir gently to combine and continue cooking until the eggs are completely set but still moist, about 1 minute more.
Transfer to a warmed platter and serve immediately. Serves 4.
Find more simple, nourishing recipes in our cookbook Good for You, by Dana Jacobi.