Scrambled Mess Recipe
Roasted eggplant, zucchini, yellow squash, bell peppers, spinach, onions, mushrooms, asiago served over eggs with home fries & choice of toast
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Ingredients
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Vegetables
Other
Method
Preparation
- 1
- 2
Roast the Vegetables
Preheat the oven to 400°F (200°C). Toss the diced vegetables with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- 3
Cook the Home Fries
Peel and dice the potatoes into small cubes. Boil them in salted water for 10 minutes, then drain. In a skillet, heat a tablespoon of olive oil over medium heat, add the potatoes, and sauté until golden brown and crispy, about 10-15 minutes. Season with salt and pepper.
Eggs
- 4
Scramble the Eggs
In a bowl, whisk together the eggs, a pinch of salt, and pepper. In a non-stick skillet, add a little olive oil over medium heat. Pour in the eggs and let cook for a minute before gently stirring. Add the roasted vegetables and spinach, and continue to scramble until eggs are fully cooked. Stir in the asiago cheese until melted.
Assembly
- 5
Serve
Plate the scrambled mess over a bed of home fries. Serve with toasted bread on the side.
