Sunday, March 5
You may have noticed Roasted Vegetable Egg Scramble on my weekly menus a lot lately. That’s because that dish is my new favorite go-to dinner. FAVORITE. Since I’ve started going to the farmer’s market every Wednesday, I’ve been regularly roasting vegetables to have on hand in the fridge throughout the week. As a result, we’ve been making these roasted vegetable egg scrambles on busy nights and it is just so darn tasty. The first time I made these eggs, Cate was especially enamored and when Nate walked through the door that night she exclaimed, “You are going to LOVE dinner tonight.”
This is not a precise recipe, more of a jumping off point for you to make these eggs however you want. I recently received an email from a reader asking what vegetables I use for the scrambles. The answer? Whatever vegetables I happen to find at the market that are good for roasting! Since it’s winter time, it’s been a lot of cauliflower and squashes mixed with potatoes and onions. I’m sure when summer rolls around the mix will be different. I have to say, the cauliflower and butternut squash have been my favorites.
One quick note: the reason that this is such a fast and easy dinner option is because I already have the vegetables roasted and sitting in the fridge. I have yet to actually roast vegetables simply to make these eggs. Although, they are delicious enough to be worthy of the effort. BUT…the reason this is my new go-to dinner is because those veggies are sitting there waiting for me. I didn’t use to be a person who roasted vegetables every week, but now that I do, well, I love it. It really is wonderful having them on hand all the time, I highly recommend it!Roasted Vegetable Egg ScrambleAuthor: Jane MaynardServes: 1 servingIngredients
- 2 eggs
- ~1/2 cup diced roasted vegetables
- Pat of butter
- 4 pinches salt
NotesClick here for an article I recently wrote about roasting vegetables. For these eggs, you can roast just 1 or 2 veggies or a large assortment. There are no rules here! Vegetables that I like to roast that I think are good in the eggs: always a bit of yellow onion, cauliflower, potatoes, carrots, squashes, broccoli, green beans, tomatoes, bell peppers, mushrooms, the list goes on!3.4.3177
- Heat a small frying pan on the stove over medium heat. Once the pan has been heating up for a few minutes, add the butter and roasted vegetables. Stir occasionally as they heat up.
- Whisk the two eggs with the salt (my rule of thumb is 2 pinches of salt per egg, so if you're cooking more than 2 eggs, just add more pinches accordingly). Note: this recipe is for one serving, but you can easily up the amount of eggs and vegetables and just cook them in a larger pan. Works great!
- Once the vegetables are heated through, pour the egg into the pan. Let cook for about a minute, then start to "flip" the eggs, turning the eggs and veggies over in the pan evenly. Cook until all the egg is just cooked through, making sure not too cook too long.
- Slide onto a plate, sprinkle with black pepper and enjoy!
Wednesday, March 25
When I linked to Pat’s Asian Chicken Salad recipe on my menu earlier this week, I was surprised to discover that I had never actually written a post about it before. I decided it was about time!
I love this salad. It is one of my favorite go-to dinners and it’s super tasty. As with many of my great go-to dinner ideas, this one comes from my mother-in-law Pat. I don’t know what I would do with her! So, seriously, this is a great go-to dinner. Just last night I was convinced I didn’t have time to make dinner but was able to pull this together faster than if we’d done take out. And everyone in the family loves it!