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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For Easter we had asparagus as one of our side dishes. Lindsay sent me this link to a roasted asparagus recipe. I gave it a try and it was great, so time to share it with you! This method is easy and yummy and is less oily than when you cook asparagus on the stovetop. Thanks for the link, Lindsay!

Easy Roasted Asparagus

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Written instructions from this YouTube video

Ingredients

• asparagus
• olive oil
• salt & pepper or your favorite seasoned salt

Instructions

1. Spread your asparagus on a cookie sheet – a big enough tray that they aren’t crowded and touching too much.
2. Drizzle olive oil, salt & pepper (or your favorite seasoned salt)
3. Toss the asparagus with your hands to evenly coat.
4. Roast in 400 degree oven for 20 minutes (although, my asparagus were very skinny, so I only did 10 minutes”¦I don’t like overdone asparagus)

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