Scrambler Recipe

Whisk eggs

Crack the 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until mixture is uniform and slightly frothy; set aside.

Prepare vegetables: cut broccoli into small florets, thin-slice the bell peppers and zephyr squash, finely dice the onion and mince the garlic, and wash and roughly chop the spinach if leaves are large.

Blanch/soften broccoli (optional for tender texture): Bring a small pot of salted water to a simmer, add broccoli florets for 30–45 seconds, then drain and immediately plunge into ice water. Drain thoroughly. If you prefer firmer broccoli, skip blanching and cook directly in the pan.

Heat a 10–12 inch nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon oil and 1/2 tablespoon butter. Once shimmering, add the diced house tofu bacon and cook 2–3 minutes until edges begin to brown and some fat is released (if using pre-cooked tofu bacon, just render edges).

Add the diced onion and sauté 1–2 minutes until translucent. Add the minced garlic and cook 20–30 seconds until fragrant.

Add the bell peppers and zephyr squash to the pan and sauté 2–3 minutes until they begin to soften but still have some bite. Add the blanched or raw broccoli and continue to cook 1–2 minutes to heat through.

Stir in the spinach and cook just until wilted, about 30–60 seconds. Season the vegetables and tofu bacon lightly with a pinch of salt and a few grinds of black pepper, keeping in mind the cotija and tofu bacon add saltiness.

Reduce heat to medium-low. Give the egg mixture a quick re-whisk, then pour it evenly over the cooked vegetables and tofu bacon in the skillet. Let the eggs sit undisturbed for 10–15 seconds to begin setting at the edges.

Using a silicone spatula, gently pull the eggs from the edges toward the center, folding cooked portions over the still-runny eggs. Continue gently stirring and folding every 10–15 seconds so curds remain soft and creamy. Total time to cook should be about 2–3 minutes, until eggs are just set but not dry.

When eggs are nearly done, sprinkle 1/4 cup crumbled cotija cheese over the top and fold once to combine and warm the cheese. Taste and adjust seasoning with salt and pepper if needed.

Turn off the heat and let the scramble rest in the pan for 30 seconds to finish setting; this keeps the eggs tender.

Transfer the scrambler to a plate. Garnish with 1 tablespoon finely sliced fresh chives and an optional drizzle of hot sauce or spoonful of salsa to taste. Serve immediately.