Garden Vegetable Scramble Recipe
grilled asparagus, broccolini, tuscan kale, avocado, parmesan. served with: breakfast potatoes
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Ingredients
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Vegetable Mixture
Breakfast Potatoes
Method
Preparing the Potatoes
- 1
Cook the Potatoes
Wash and dice the potatoes into small cubes. In a large skillet, heat olive oil over medium heat. Add the diced potatoes, salt, black pepper, and paprika. Cook for 15-20 minutes until the potatoes are golden brown and tender, stirring occasionally.
Preparing the Vegetable Mixture
- 2
Grill the Vegetables
While the potatoes are cooking, prepare the vegetable mixture. Preheat a grill or grill pan over medium-high heat. Toss the asparagus and broccolini with a little olive oil, salt, and pepper. Grill for about 5-7 minutes until tender. Remove from grill and chop into bite-sized pieces.
- 3
- 4
Combine the Vegetables
In a large bowl, combine the grilled asparagus, broccolini, sautéed kale, and grated Parmesan cheese. Gently fold in diced avocado.
Serving
- 5
Plate the Dish
Serve the vegetable mixture alongside the breakfast potatoes. Enjoy your Garden Vegetable Scramble!
