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Garden Scrambled Eggs Recipe

Simon & Schuster

Ingredients

8 eggs
2 tbsp milk
Kosher salt and freshly ground pepper
1H tbsp butter
1 small zucchini, finely diced
1 medium tomato, seeded and diced
1 cup (1 oz/30 g) firmly packed baby spinach
G cup (1 oz/30 g) freshly grated pecorino romano cheese, plus more for serving

Makes 4 servings

In a bowl, whisk together the eggs, milk, and a pinch each of salt and pepper. Continue whisking until the eggs are nice and frothy.

Melt the butter in a nonstick frying pan over medium heat. Add the zucchini with a pinch of salt. Cook, stirring, until just tender, about 1 minute. Add the tomato and stir to combine. Reduce the heat to medium-low, add the eggs, and let cook until they just begin to set, about 1 minute. Using a heatproof rubber spatula, gently push the eggs around the pan, letting any uncooked egg run onto the bottom of the pan. When the eggs are about half cooked, 1–2 minutes more, stir in the spinach and pecorino romano. Stir gently to combine and continue cooking until the eggs have set, about 1 minute more.

Transfer the eggs to a warmed serving platter, sprinkle with more cheese, and serve right away.

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