Farmhouse Vegetable Scramble Recipe

Prep potatoes

If using larger potatoes, cut into 1/2-inch pieces so they cook evenly. Rinse and pat dry thoroughly—moisture prevents browning.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1.5 tablespoons olive oil and 1 tablespoon unsalted butter. When butter foams and oil shimmers (about 1 minute), add the potatoes in a single layer.

Cook without stirring for 3–4 minutes to allow a golden crust to form, then stir/flip potatoes and continue to cook, stirring every 2–3 minutes, until tender and golden all over, 12–16 minutes total depending on size.

During the last 4 minutes of cooking, sprinkle garlic powder, smoked paprika, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper over the potatoes. Taste and adjust seasoning. Stir in chopped parsley if using. Transfer potatoes to a warm plate and keep warm while you make the scramble.

Prepare vegetables

Trim woody ends from asparagus and slice into 1-inch pieces. Dice half a red bell pepper, thinly slice the red onion, and slice mushrooms. Pat vegetables dry.

In a medium bowl, crack 6 eggs, add 1/4 cup whole milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until homogenous and slightly frothy (this yields a fluffier scramble).

Heat a large nonstick skillet over medium heat and add 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter. When butter melts and begins to foam, add the red onion and red bell pepper. Sauté 2–3 minutes until softened.

Add asparagus and mushrooms to the pan. Cook, stirring occasionally, until asparagus is bright green and tender-crisp and mushrooms have released moisture and started to brown, about 3–4 minutes more. Season the vegetables lightly with a pinch of salt and pepper.

Reduce heat to medium-low. Push the vegetables to the side of the skillet so there's a clear space. Add a small pat of butter if pan looks dry. Pour the whisked eggs into the clear space, let them sit undisturbed for 10–15 seconds, then using a spatula, gently pull cooked edges into the center, allowing runny egg to flow out. Continue folding and stirring every 10–15 seconds until eggs are mostly set but still slightly moist, about 1–2 minutes.

When eggs are nearly done, fold vegetables back into the eggs, sprinkle 1/2 cup grated sharp cheddar over the top, and let sit off heat for 30 seconds to melt the cheese. Taste and adjust seasoning. Sprinkle chopped chives if using.

Transfer scramble to plates alongside skillet potatoes and toast.

While potatoes cook or eggs rest, toast 2 slices of multigrain bread to desired doneness. Spread softened butter on the hot toast.

Spoon 1/2 cup sour cream into a small ramekin or bowl and serve on the side for dipping or dolloping on potatoes and eggs.