Earlier this week, I cooked eggs for Gracie and I to eat for brunch.
I prefer my eggs over hard, so that’s how I made them.
This morning, Gracie requested yellow eggs. I guess that was an unsubtle hint that she prefers her eggs scrambled.
I didn’t want to eat just a scrambled egg, so I threw some fresh veggies in the pan to sauté.
I intended to make a frittata, but it stuck to the pan and turned into scrambled eggs with veggies. The results were delicious.
Melt butter in a large sauté pan over medium-low heat. Add diced onion, zucchini, and garlic scapes; cook until the veggies are crisp-tender.
Meanwhile, whisk together eggs and a few splashes of milk. When veggies are just crisp-tender, pour egg mixture into the pan.
Allow the eggs to cook a bit, and then begin stirring and turning over. Continue cooking until eggs are solid and opaque. We like our eggs a wee bit browned, so I let them cook longer.
Sprinkle with shredded colby jack cheese and serve.
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