I’m a pretty huge fan of eggs. Perfect food and all, you know? And I’ve been eating quite a few of them lately: poached, fried, scrambled, baked, boiled. But after a while your taste buds start to crave a little variation, and that’s when this little number waltzes in, takes the lead, and shows you the night (er, morning?) of your life.
Eggs + sauteed vegetables = a totally different culinary experience. I had bell peppers and ramps on hand, but this really works with any relatively quick-cooking vegetable. Try squash and eggplant and spinach and chard! Find your favorite combination or just keep playing with your food. But be sure to always add some sort of an onion/garlic component – it brings everything together.
(written for one, but easily scaled up)
2 eggs, lightly beaten
1/2 bell pepper, thinly sliced (I had three very small peppers)
1/2 medium sized onion, thinly sliced
2 tsp butter
salt & pepper to taste
Heat up a skillet and melt 1 tsp of butter until just bubbling and starting to lightly brown. Add your bell peppers, onions, and ramp bottoms sliced into coins, and cook until golden and softened. Add your greens and cook until wilted. Remove sauteed vegetables from pan. Heat the other tsp of butter and pour in your eggs. Scramble until just setting, and add the vegetables back in. Gently stir to incorporate and cook until eggs are set but still loose, turn out onto plate. Pat yourself on the back and enjoy!