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 Scramble

 

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Author: Jane Maynard

Serves: 1 serving

Ingredients

• 2 eggs
• ~1/2 cup diced roasted vegetables
• Pat of butter
• 4 pinches salt
• Pepper

Instructions

1. 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.
2. 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!
3. 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.
4. Slide onto a plate, sprinkle with black pepper and enjoy!

Notes

Click 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!

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One of the delicious dishes we were treated to at our latest book club was an asparagus and spring onion tart, as made my dear friend Barbara.

LOVED THIS TART. The “shortcrust” was delicious, the top had a pleasant chewiness thanks to a melted Parmesan cheese, and all the flavors blended really nicely together. Of course we all begged for the recipe. Barbara had found the recipe in the latest issue of Vegetarian Times, which she happily shared. She’s not one to keep secrets when it comes to good food!

You all may be wondering (as I am) what the difference between a quiche and a tart is. If anyone has a good answer, please feel free to share! Tarts may be savory or sweet, while quiche are savory, but beyond that their “official” definitions are almost identical. So, I say just call it whatever you want!

Asparagus and Spring Onion Tart

 

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Savory and delicious!

Author: Jane Maynard

Recipe type: Main Dish

Ingredients

• Shortcrust
• 1½ cups all-purpose flour
• ⅛ tsp. salt
• 6 Tbs. cold unsalted butter, cut into cubes (I just use salted butter)
• 2 large eggs, divided
• Filling
• ½ pound trimmed asparagus spears
• 1 Tbs. plus 1 tsp. olive oil
• 2 cups spring or green onions
• 4 large eggs
• 1½ cups whole milk or heavy cream
• 1 ounce (1/4 cup) grated fresh parmesan cheese (I might use a bit more myself)

Instructions

1. Shortcrust:
2. Mix flour and salt in large bowl. Rub in butter with fingertips until mixture resembles coarse meal. (Jane note: I use my pastry blender.) Beat 1 egg and 2 Tbs water in a small bowl. Stir egg mixture into flour mixture just until dough comes together, adding 1 Tbs. more water if needed. Flatten dough into a disc, wrap in plastic wrap and chill at least 1 hour (up to 1 day).
3. Preheat oven to 350 degrees F. Roll out dough to 12-inch circle on floured surface. Press dough into 9-inch springform pan or fluted tart pan with removable bottom. (Jane note: Barbara baked and served her tart in a pretty fluted dish without a removable bottom. It worked very well.) Trim edges, prick bottom all over with a fork. Line tart shell with parchment paper and fill with dried beans. Bake 25 minutes or until barely golden. Remove beans and paper. Beat remaining egg and brush on bottom of crust. Bake 5 minutes more.
4. Filling:
5. Cook asparagus in large pot of boiling salted water 3 minutes. Drain and cut into 1¼-inch lengths. Heat oil in skillet over medium-low heat. Add onions, cook 8-10 minutes until softened. Remove from heat. Whisk together eggs and milk in bowl. Stir in onions and asparagus.
6. Pour filling into shortcrust and place pan on a baking sheet. (Jane note: line baking sheet with foil for easy clean-up.) Sprinkle tart with parmesan cheese. Bake in the 350 degree oven for 50-60 minutes, or until tart is set in the middle and top is browned well. Cover edges of crust with foil if they start to brown too much before the tart is done. Pop out of pan and serve.

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I made my first frittata, and it came out, and it was tasty, and I’m gonna do it again. In fact, I put omelets on the menu this week…but I forgot about my newfound mad frittata skills, so I’ll be switching that up.  The great thing about frittata is all the servings are done at once, as opposed to cooking individual omelets.  Great if you’re serving a group of people!

I used a recipe from the Williams-Sonoma catalog, actually.  It was great.  I did not use their $135 frittata pan, however.  I have two 12-inch, non-stick skillets, so I just stacked those.  Yes, I had to be careful when flipping, but it totally worked.

Here’s the recipe!

A lotta Frittata!

 

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From Williams-Sonoma

Author: Jane Maynard

Recipe type: Main Dish, Breakfast

Ingredients

• 10 eggs
• ¼ teaspoon freshly ground pepper
• ¼ cups Parmigiano-Reggiano cheese
• 3 ounces Asiago cheese, cut into ½”³ dice
• 3 ounces Provolone cheese, cut into ½”³ dice
• 1 teaspoon olive oil, plus more for brushing
• 2 Creminelli sausages
• 1 cup thinly sliced green onions, white and green portion (I did not do 1 full cup)
• ¼ cup finely diced roasted red bell pepper
• 3 garlic cloves
• 1 teaspoon chopped fresh thyme (or sprinkle some dried thyme)

Instructions

1. Lightly whisk eggs; whisk in pepper and cheeses. Set aside. In deep half of frittata pan over medium-high heat, warm 1 tsp oil. Add sausages – cook until browned, ~ 5 mins. Transfer to small bowl; discard all but 1 tsp fat in pan.
2. Reduce heat to medium. Add green onions and bell pepper. Cook 2 minutes. Stire in garlic and thyme – cook 30 sec. Add sausages and egg mixture – cook, using rubber spatula to lift cooked edges and allow uncooked eggs to flow underneath, about 2 minutes. Continue to cook until eggs begin to set, about 4 minutes more.
3. Set shallow half of frittata pan over medium-low eat; brush lightly with oil. Place shallow pan upside down on top of deep pan. Flip frittata into shallow pan. cook, covered, until eggs are set, about 6 minutes. Shake pan to loosen frittata and slide onto serving plate (we ate it straight out of the pan). Serves 8-10.

Notes

JANE NOTE: I just used some shredded colby jack cheese I had in the fridge. So, I guess my frittata was not TRE formaggi, but it tasted good just the same

JANE NOTE: Yeah, Creminelli sausages are some expensive sausage you can order through WS. I just used regular old breakfast sausage and it was great.

Follow-up note, 1/23/09: I have since tried halving this recipe and it worked great. Just use two 9-10”³ skillets instead of 12”³. Works like a charm!

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