Roasted Vegetable Egg Scramble
You may have noticed <em>Roasted Vegetable Egg Scramble</em> on my weekly menus a lot lately. That’s because that dish is my new favourite 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 enamoured and when Nate walked through the door that night she exclaimed, “You are going to LOVE dinner tonight.”
Serves: 1 serving
- 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!
- 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!