Garden Veggie Scrambler Recipe

Time30m

Serves2

Scrambled eggs, roasted grape tomatoes, zucchini, spinach, Grana Padana Zanetti – served with breakfast potatoes & ciabatta

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Ingredients

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1
Roasting Tomatoes and Zucchini
Preheat your oven to 400°F (200°C). Slice the grape tomatoes in half and chop the zucchini into small cubes. Toss them in a bowl with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.
2
Scrambling Eggs
In a bowl, whisk the eggs with a pinch of salt and pepper. In a large skillet, heat a little olive oil over medium heat. Add the spinach and sauté until wilted. Pour in the whisked eggs and cook, stirring gently, until the eggs are just set.
3
Combining Ingredients
Once the eggs are scrambled, add the roasted tomatoes and zucchini to the skillet. Sprinkle Grana Padana cheese over the top and gently mix everything together until the cheese is melted and incorporated.
4
Serving
Serve the Garden Veggie Scrambler hot, alongside crispy breakfast potatoes and toasted ciabatta.