You know what I’m loving lately? “Everything but the kitchen sink” breakfast egg scrambles. They’re tasty, nutritious (lots of nutrients from all the veggies + protein and fat from the eggs), and a great way to use up whatever veggies you have in your fridge!
On late morning on Saturday, I whipped up a delicious creation for myself and Matt in an attempt to use up some of the odds and ends we had sitting around before leaving for the beach on Sunday.
Before I did anything, I popped some potatoes in the oven to roast since I knew they would take awhile. I had the oven set to 375 and these took about 30 minutes.
A tip: if you’re roasting veggies/potatoes and want to evenly coat them with some olive oil and seasonings, put them in a large ziplock bag.
Drizzle in your oil and other seasonings, then close the bag and mix it all around, et voila! Evenly coated.
For the potatoes, I used rosemary olive oil that was a favor (such a cute idea!) from my friend Elle’s wedding in Italy earlier this year (Hi Elle! :)). We actually already used all the oil in the original bottle, but added some more to it, plus some fresh garlic, to make homemade garlic rosemary olive oil. So good!
Once the potatoes were in the oven, I set to making the egg scramble. The beauty of egg scrambles is that you can get really creative with them – no real recipe is required!
To start, I sautéed some onions in a little bit of olive oil in a pan for about 5 minutes until they got clear/soft. By the way – want to learn how to dice an onion in 15 seconds? My friend Jess taught me this last year – it’s genius.
All you do is chop off one of the ends of the onion, then place the uncut end on the cutting board. Then, slice down through the onion, stopping just before you reach the bottom so it stays intact. Continue to slice horizontally across the onion about every quarter inch (depending how large you want the diced pieces). Then, rotate the onion so you are slicing perpendicular to the first set of cuts (again stopping before you reach the onion bottom), creating a grid pattern.
Once you’ve done that, simply turn the onion on its side and slice!
Once my onion was cooked, I threw in some other veggies and herbs. Chopped mushroom and green pepper, plus some hot peppers (minus the seeds so this didn’t blow our face off), basil, and dill (this made the dish – so good with eggs) from our little garden boxes.
I sautéed it all together another few minutes before adding in the whisked eggs.
Then I simply kept stirring it until the eggs were fully cooked and no longer runny – about 5 or so minutes. I also threw in some sausage that we had in the fridge that needed to be used up, and a little salt and pepper.
Brunch is served!
On the side, we enjoyed some fresh berries. My fave! Will be sad to see these go away now that summer is nearing its end.
I hope you’re all having a great day. It’s a beautiful one here in D.C. – hoping to take a walking break soon to enjoy it!