Garden Scramble Recipe

Prepare vegetables and eggs

Wash peppers and herbs. Seed and dice red and green bell peppers into roughly 1/4-inch pieces. Finely dice the onion. Mince the garlic and thinly slice chives. Crack eggs into a medium bowl, add milk and a pinch of salt and pepper, then whisk until combined and slightly frothy.

Heat a large nonstick skillet over medium heat. Add olive oil and when shimmering add the diced onion. Sauté for 2 minutes until translucent, stirring occasionally.

Add the diced red and green peppers to the skillet and continue to cook for 4–5 minutes, stirring occasionally, until peppers are softened but still have a bit of texture. Add the minced garlic in the last 30 seconds to 1 minute of cooking and stir until fragrant.

Season the vegetables with half the salt, half the black pepper, and the smoked paprika (if using). Stir to combine. Reduce heat to medium-low and push the vegetables to one side of the skillet, or transfer to a bowl briefly if your skillet is small.

Add butter to the cleared side of the skillet and let it melt and foam. Pour the whisked eggs into the center of the skillet. Allow eggs to set briefly (10–15 seconds) at the edges, then using a spatula, gently push cooked edges toward the center, tilting the pan to allow uncooked egg to flow to the bottom.

When eggs are about 70% set but still creamy, fold the sautéed peppers and onions back into the eggs (or return the vegetables to the pan). Continue to cook gently, folding until eggs are fully set but still moist — about 30–60 seconds more. Taste and adjust seasoning with the remaining salt and pepper.

Remove the skillet from heat. Sprinkle in the chopped parsley and chives and gently fold them into the scramble. If using cheese, sprinkle it over the scramble so it warms and softens slightly.

Divide the Garden Scramble across plates and serve immediately with toasted bread or warm tortillas on the side.