PlazaJen: The Blog

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Squash for Breakfast?

Yes, it’s possible. And, actually, delicious!

We’re in high harvesting mode with the garden, and while we can always freeze or can the tomatoes, coming up with a new way to eat zucchini or yellow squash can get a bit challenging. A few weeks ago, I remembered one of my favorite breakfast joints in Minneapolis, and how they specialized in egg scrambles loaded with non-traditional breakfast things – namely, vegetables. So I gave it a whirl, and darned if it isn’t just as tasty as I remembered it to be – and now I’ve created my own version, with summer squash!

I’ll admit up front, measurements and precision aren’t my thing when making dishes like this, especially because I think you can be flexible and include what you want. This isn’t a chemistry-based dish, where you need the right amount of leavening agent or a proper ratio with your flour. Experiment yourself! And you can get your veggies in before noon….

Very Veggie Scramble

1 onion, diced

1T vegetable oil

About 3 cups sliced vegetables (I used one small yellow squash and one small zucchini, a few jalapenos and a bag of frozen broccoli. Fresh broccoli is even better. Cauliflower would be delicious, too. Mushrooms. Peppers. You get my drift!)

1 fresh tomato, diced

4-5 eggs, beaten

3/4 cup cheese

salt, pepper to taste

Saute the onion until it’s softened, then add your veggies to the skillet. You want to cook the veggies to a stir-fry consistency, so there’s still some structure and bite in them, not mushy. Right as the veggies are nearing that stage, pour your beaten eggs over the whole thing, and gently stir and turn in the pan, cooking the eggs. Once the eggs are done, I added the tomato and then the cheese. I basically wanted the tomato to get to the same temperature as the dish, but without any further cooking, since it was the softest veggie in the mix. Season to taste – and devour! It reheats well in the microwave, so save your leftovers. You could extend this even further (and add a starch) if you folded in prepared hash browns right before the cheese-melting stage.

Veggie Scramble - finished

If your tomato crop is running over, hubs has a great bruschetta recipe on his tomato blog.  It’s a wonderfully tasty summer appetizer – we made this into dinner one night, it was so good. We used fresh mozzarella, which is definitely more traditional, but if you like goat cheese, I can’t recommend going that route enough. The tangy goat cheese definitely takes it to a whole new level!

2 Comments

  1. that was yesterday for me!

    i used green onion, shitoki (sp) mushrooms from the farmers market, zucchini from my garden, basil and tomatoes from my friends garden. and the eggs were from the market, too. damn good!

  2. oh and havarti cheese!! how could i forget to list the cheese?!?

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