Garden Scramble

11 ingredients
2 steps

Ingredients

  • 2 green onions, thinly sliced
  • 1/2 cup carrot, shredded
  • 1 cup zucchini, diced
  • 1/4 cup red bell pepper, diced
  • 1/2 cup asparagus, preferably tips or butter, melted
  • 4 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon basil, dried
  • 1/2 teaspoon savory, dried
  • 1 tablespoon butter
  • 1/4 cup gruyere or 1/4 cup swiss cheese, shredded

Directions

  1. 1
    Saute the first 5 ingredients in 2 tbsp butter in a killet over medium heat, stirring constantly until tender. Set aside; keep warm.
  2. 2
    Combine eggs, milk, basil, and savory; beat with a wire whisk until blended. Melt 1 tbsp butter in a large skillet over low heat. Add egg mixture, and cook over medium-low heat, without stirring, until mixture begins to set on the bottom. Draw a spatula across the bottom of the pan to form large curds. Continue cooking until eggs are firm but still moist -- do not stir constantly! Gently stir in reserved sauteed vegetables into egg mixture; sprinkle with cheese. Serve immediately.

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