if my lack of blog action hasn't tipped you off, things over here have been nuts. last week i hosted a GORGEOUS cocktails & charcuterie summer styling workshop with my friend alicia of lisherb events and betsy, the owner of b. toffee. we had a BLAST sipping summer drinks and building beautiful custom meat & cheese boards.
things are finally settling back into a more normal schedule, and i'm back in the kitchen and loving it. even though the goal is to be out and about cooking and teaching, there is nothing sweeter than cooking up breakfast in my own kitchen.
wes and i haven't had many breakfasts together lately, so i whipped up this tasty scramble with some beautiful summer veggies for us to enjoy.
summer veggie scramble
serves: 2
prep time: 10 minutes
cook time: 20 minutes
total time: 30 minutes
ingredients: 6 eggs. .5 cup sliced crimini mushrooms. 1 medium jalapeno, diced (if you aren't a fan of spicy, remove the seeds). .25 cup diced bell pepper. 2 green onions, white and light green parts chopped. 1 large garlic clove, minced. 2 tbs olive oil. .25 cup crumbled feta. 1 tsp kosher salt. .5 tsp freshly ground pepper. optional: quick tomato salsa, edible flower petals & sliced baguette for serving.
start by heating the oil over medium heat until the oil is nice and hot.while the oil is heating, crack your eggs into a medium bowl and whisk them together with half the salt and pepper. set the eggs aside.
when the oil is hot, toss in the mushrooms, jalapeno, pepper and green onions. season with the remaining salt and pepper. cook the veggies, stirring occasionally until the onions are mushrooms are just starting to brown. about 5 minutes.
add in the garlic and cook until fragrant, about 1 minute.pour in the eggs, and allow them to set for a minute or so. use a spoon or rubber spatula to scrap the set eggs off the bottom and allow the runny eggs to hit the pan and cook up. continue allowing the runny eggs to set and then scrapping the set eggs to the side of the pan until all the eggs are solid. about 5 minutes.
add in the feta and flower petals if you are using them and toss well.
serve and enjoy.
xo, a
summer veggie scramble
serves: 2
prep time: 10 minutes
cook time: 20 minutes
total time: 30 minutes
ingredients: 6 eggs. .5 cup sliced crimini mushrooms. 1 medium jalapeno, diced (if you aren't a fan of spicy, remove the seeds). .25 cup diced bell pepper. 2 green onions, white and light green parts chopped. 1 large garlic clove, minced. 2 tbs olive oil. .25 cup crumbled feta. 1 tsp kosher salt. .5 tsp freshly ground pepper. optional: quick tomato salsa, edible flower petals & sliced baguette for serving.
start by heating the oil over medium heat until the oil is nice and hot. while the oil is heating, crack your eggs into a medium bowl and whisk them together with half the salt and pepper. set the eggs aside. when the oil is hot, toss in the mushrooms, jalapeno, pepper and green onions. season with the remaining salt and pepper. cook the veggies, stirring occasionally until the onions are mushrooms are just starting to brown. about 5 minutes. add in the garlic and cook until fragrant, about 1 minute. pour in the eggs, and allow them to set for a minute or so. use a spoon or rubber spatula to scrap the set eggs off the bottom and allow the runny eggs to hit the pan and cook up. continue allowing the runny eggs to set and then scrapping the set eggs to the side of the pan until all the eggs are solid. about 5 minutes add in the feta and flower petals if you are using them and toss well. serve and enjoy.
