Potato and Egg Scramble

I like this as a breakfast food. Well, okay. I also love it as a dinner food. Very, very filling and not too expensive. We've also been really into eggs lately, so... yeah.

Hope you enjoy!

1 carrot, diced
1/2 onion, diced
1 sliced red potato
1 tablespoon each: sesame oil, vegetable oil
1/2 teaspoon rubbed sage
pinch each: salt, sumac (optional), nutmeg

1 diced zucchini
1 cup chicken broth (or vegetable)
1/3 cup beet stems (optional)
1/2 cup celery with leaves, sliced
salt and pepper to taste

6 eggs
salt and pepper to taste
pinch nutmeg
2 tablespoons milk or cream

1/2 cup grated cheddar (optional)

Heat a pan to low, then add oil and heat. Add onion, carrot and potato and sprinkle with sage, salt, sumac and nutmeg. Slowly cook until the potatoes begin to reach translucency. Add in zucchini, broth, beet stems (yes, stems. I'm on the stems again), celery and S&P. Cook this until the broth is absorbed fully and the beet stems have softened enough to eat (15 minutes, maybe?). Push this off to the sides of the pan so there is a huge opening for the eggs. Whisk together the eggs, salt, pepper, nutmeg and milk, then pour into the middle of the pan and increase the heat to medium or medium high. Scramble the eggs and as they begin to set, begin to integrate the potato mixture into the egg mixture. When the eggs are nearly set, add in the cheddar and finish cooking (the cheddar will be fully melted at about the same time as the eggs are done setting). Serves 2.

Comments

  1. Darius T. Williams6:35 AM

    This totally looks great!

    -DTW
    www.everydaycookin.blogspot.com

    ReplyDelete

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