Yard Work Skillet Scramble
Source of Recipe
From "Big Bad Breakfast" by John Currence
Recipe Introduction
"Ladies and gentlemen, please meet one of the vegetarian menu items on the planet that actually sells. I say this because the dirty little secret is that as much as we get beaten up by people demanding vegetarian menu items, they are invariably the worst-selling dishes on the menu. As a result, we take great pride in rising to the challenge of creating things 'off the menu' for our vegetarian guests. This recipe is meant to be adjusted to wherever your tastes may run. Different vegetables are in season at different times of the year, but the ones here can be found in the grocery store at almost any time. Use the vegetables listed or be bold and select whatever's growing in your yard or available at your local farmers' market whenever you want to go all 'hippie' and make this. Whatever you do, you'll end up happy."
List of Ingredients
◦ 5 eggs
◦ cup whole milk
◦ Salt and black pepper
◦ 2 tablespoons water
◦ 2 cups fresh spinach, stems removed
◦ 1 tablespoons clarified butter, or your preferred cooking fat
◦ 3 tablespoons diced yellow onion
◦ 2 teaspoons minced garlic
◦ cup chopped button mushrooms
◦ cup ( inch) diced zucchini
◦ cup ( inch) diced yellow squash
◦ cup chopped tomato
◦ 3 tablespoons diced red and green bell pepper
◦ 1 tablespoons chopped fresh herbs of your choosing
◦ cup Potato Hash (recipe follows)
◦ cup crumbled soft goat cheese
◦ 3 tablespoons grated Swiss cheese
Recipe
Preheat the broiler.
Whisk together the eggs, milk, a pinch of salt, and 2 pinches of black pepper in a bowl until well combined. Set aside.
Warm the water in a large saut pan over medium heat for 45 seconds. Place the spinach in the pan and turn the heat to low. Begin turning the spinach carefully. The spinach will wilt in a matter of a few minutes. As soon as it has completely wilted, remove to a strainer and press out as much of the water as you can. Set aside and keep warm.
Warm the clarified butter in a 10-inch, nonstick saut pan over medium heat for 30 seconds. Add the onion and garlic and saut, stirring constantly, until the onion begins to turn transparent, about 30 seconds. Add the mushrooms, zucchini, and yellow squash and cook, stirring constantly, until they begin to soften, 1 to 2 minutes. Stir in the tomato, bell pepper, and herbs, season lightly with salt and pepper, and saut until the tomato begins to break down slightly, 1 minute more. Add the spinach and Potato Hash, stir until combined, and cook until warmed through, about 30 seconds.
Pour in the egg mixture and allow to sit, without stirring, for 15 seconds. Stir from time to time with a silicone spatula, scraping up large curds from the bottom of the pan, and tilting the skillet to let loose, uncooked egg run onto the bottom of the pan, about 3 minutes. Just as the eggs are almost set but still a tiny bit runny, transfer to an ovenproof dish, add the goat cheese and stir one last time. Sprinkle the Swiss cheese on top and put under the broiler for 30 to 45 seconds or until the Swiss cheese just begins to melt. Remove from the broiler and serve immediately.
Serves 2
❧ Potato Hash:
◦ 2 cups diced baking potato, cut into -inch cubes
◦ Salt and black pepper
◦ 2 tablespoons bacon fat or your preferred cooking fat
◦ cup diced yellow onion
Set up an ice bath by adding ice and cold water to a large bowl. Place the potato in a medium saucepan with 2 cups of water and 2 tablespoons of salt. Bring to a boil over medium heat and cook until the potatoes can be easily pierced with a knife, 2 or 3 minutes. Drain the potatoes, then plunge into the ice bath for a minute or so to stop the cooking.
Warm the bacon fat in a nonstick saut pan over medium heat for 1 minute. Add the onion and cook, stirring, until transparent, about 2 minutes. Add the potatoes, stirring to combine, and season immediately with salt and pepper. Continue to cook, slowly stirring, until lightly browned, 5 to 6 minutes.
Serve immediately or set aside for a Skillet Scramble.
Makes 2 cups
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