Veggie Scramble Recipe

Prep vegetables and eggs

Wash and pat dry the spinach and cherry tomatoes. Dice the onion, red pepper, and zucchini into small, even pieces so they cook quickly. Halve the cherry tomatoes. Crack eggs into a bowl, add milk, salt, pepper and smoked paprika, then whisk until blended and slightly frothy.

Cook aromatics and vegetables

Place a 10" nonstick or well-seasoned skillet over medium heat. Add 1 tbs olive oil and 1 tbs butter. When butter is melted and foaming, add the diced onion and red pepper. Sauté for 3–4 minutes until the onion is translucent and pepper begins to soften. Add the zucchini and cook 2 more minutes until it starts to brown at the edges. Stir in the cherry tomatoes and cook 1 minute to warm through; they should soften but keep shape. Add the spinach and cook, stirring, until wilted, about 30–45 seconds. Season the vegetables lightly with a pinch of the salt and pepper.

Make the scramble

Reduce heat to medium-low. Clear a small space in the center of the pan and add the whisked eggs. Let eggs sit undisturbed for 10–15 seconds until they begin to set at the edges. Gently stir with a silicone spatula, bringing cooked egg from edges to center; fold the eggs through the vegetables to combine. Continue cooking, stirring occasionally, until eggs are softly set but still moist, about 1–2 minutes total—avoid overcooking. Remove pan from heat when eggs are slightly softer than you want; carryover heat will finish them. Taste and adjust seasoning with remaining salt and pepper. Stir in chopped chives.

Toast sourdough

While the vegetables cook, toast two slices of sourdough in a toaster or in a separate skillet over medium heat with 1 tbs butter until golden and crisp on both sides, about 2–3 minutes per side in a skillet. Keep warm.

Dress greens

In a small bowl, toss the mixed baby greens with 1 tsp olive oil, 1/2 tsp lemon juice, a pinch (about 1/8 tsp) of sea salt and the optional red pepper flakes. Toss lightly to coat.

Plate and serve

Divide the veggie scramble onto plates. Place sourdough toast and a portion of dressed greens alongside. Optionally top the scramble with an extra sprinkle of chives and a grind of black pepper. Serve immediately.