Veggie Scramble Recipe

1. Beat eggs

In a medium bowl whisk together the 4 large eggs, 2 tbsp whole milk, 1 tsp salt and 1 tsp black pepper until homogenous and slightly frothy. Set aside.

2. Cook eggs

Heat a nonstick skillet over medium-low heat and add 1 tbsp unsalted butter. Once melted and shimmering, pour in the egg mixture. Let sit 10–15 seconds, then gently stir with a rubber spatula, pushing cooked edges to the center. Continue folding slowly until eggs are mostly set but still soft and slightly custardy, about 3–4 minutes total. Remove from heat while eggs remain slightly underdone — they will finish carrying residual heat.

3. Prep vegetables

Trim and dice 1/2 yellow onion, mince 1 garlic clove, core and diced 1/2 bell pepper, and cut seasonal vegetables into bite-sized pieces so that combined they total about 1 cup (0.5 cup each). Chop 1 tbsp fresh herbs and set aside.

4. Sauté vegetables

In a separate large skillet heat 1 tbsp extra-virgin olive oil over medium heat. Add the diced onion and cook 3–4 minutes until translucent. Add the bell pepper and seasonal vegetable(s) and cook another 4–6 minutes until softened and any mushrooms have released moisture. Add minced garlic for the last 30–45 seconds to avoid burning. Season with a pinch (about 1/8 tsp) of salt and a grind of black pepper. Stir in fresh herbs and remove from heat.

5. Combine with eggs

Fold the cooked vegetables into the finished eggs gently until evenly distributed. Keep the pan off direct heat to avoid overcooking the eggs and to let cheeses melt into the scramble.

6. Sprinkle the 0.25 cup shredded cheddar, 0.25 cup shredded gruyère or fontina, 2 tbsp grated parmesan, and 0.25 cup torn fresh mozzarella over the hot scramble immediately after combining vegetables and eggs. Fold gently one or two times so the cheeses melt through the warm mixture. Taste and adjust salt and pepper as needed.

7. Herb-smashed fingerlings

Preheat oven to 425°F (220°C). Parboil 10 oz fingerling potatoes in salted water for 12–15 minutes until just tender. Drain and let dry briefly. Place on a rimmed baking sheet, gently press each potato flat with a spatula to 'smash' them, drizzle with 1 tbsp olive oil, sprinkle 1 tsp chopped rosemary or thyme and 1/4 tsp salt. Roast 20–25 minutes until crisp and golden, flipping once. Serve hot alongside the scramble.

8. Kale salad

If choosing salad, massage 2 cups chopped kale with 1 tbsp lemon juice and 1 tbsp olive oil plus 1/4 tsp salt for 1–2 minutes until leaves soften. Adjust seasoning to taste. Plate as a bright, tangy accompaniment to cut the richness of the cheese scramble.

9. Toast 2 slices of wheat bread to desired doneness. Butter lightly with 1 tsp butter or olive oil. Plate toast with the scramble and chosen side. Garnish the scramble with 1 tbsp microgreens or extra chopped herbs if desired.

10. To make a vegan scramble instead of eggs, press and crumble 8 oz firm tofu. In a skillet heat 1 tbsp olive oil over medium heat, add crumbled tofu and cook 4–5 minutes to remove excess moisture. Stir in 0.5 tsp turmeric, 1 tbsp nutritional yeast and 0.5 tsp soy sauce or tamari. Cook until heated through and slightly golden, then add the sautéed seasonal vegetables and fold to combine. Finish with the same herbs and serve with sides and toast. Charge adjustment: +1 (note in menu).