Farmers’ Market Scramble

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

 

8 eggs

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.