Grilled Vegetable Scramble Recipe

Wash and dry zucchini, red pepper, and kale. Slice zucchini into 1/4-inch half-moons (about 1/2 cup), core and cut the red pepper into 1/2-inch strips then dice to about 1/2 cup, and remove kale stems and chop to about 1/2 cup.

If potatoes are raw, rinse and dice into 1/2-inch pieces to yield 1 cup. Pat dry. Crumble cotija and chop cilantro. Crack eggs into a bowl.

Heat and oil

Preheat a grill pan or skillet over medium-high heat until hot (about 3–4 minutes). Add 1 tablespoon olive oil and swirl to coat.

Add zucchini and red pepper to the hot pan in a single layer. Season with 1/4 tsp salt and 1/8 tsp pepper. Grill, stirring occasionally, until vegetables are softened and have good char marks, about 4–6 minutes.

Add chopped kale to the pan during the last 1–2 minutes and toss until wilted but still bright green. Transfer the grilled vegetables to a plate and set aside.

In the same skillet (add the vegetable oil if pan is dry), reduce heat to medium. Add diced liberty potatoes in a single layer. Season lightly with a pinch of salt and pepper.

Cook, stirring every 2–3 minutes, until potatoes are golden and tender, about 8–10 minutes total. If they brown too fast before becoming tender, reduce heat to medium-low and cover for a couple minutes to steam through.

Finish potatoes with 1/2 tablespoon butter, toss to coat, then remove to the plate with the grilled vegetables or keep warm in the pan if space is needed.

Whisk the 3 eggs with 2 tablespoons milk, 1 teaspoon salt, and 1/4 teaspoon black pepper until uniform and slightly frothy.

Wipe the skillet if needed and melt 1 tablespoon butter over medium-low heat. Pour in the egg mixture and let it sit undisturbed for 10–15 seconds until the edges just begin to set.

Using a silicone spatula, gently push set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. When eggs are about 80% cooked but still moist, add the grilled zucchini, red pepper, and kale back into the pan and fold them through gently to combine, about 30–60 seconds.

Remove the pan from heat while the eggs are still slightly soft — they will finish cooking from residual heat. Taste and adjust seasoning if needed.

Place the warmed biscuit on the plate. Spoon the liberty potatoes beside it. Pile the vegetable scramble next to the potatoes.

Sprinkle 2 tablespoons crumbled cotija cheese evenly over the scramble. Garnish with 1 tablespoon chopped cilantro and a drizzle or dash of hot sauce if using.

Serve immediately while eggs and potatoes are hot.