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The Art of the Egg Scramble + How to Dice an Onion in 15 Seconds

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!

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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.

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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.

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Drizzle in your oil and other seasonings, then close the bag and mix it all around, et voila! Evenly coated.

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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!

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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.

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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!

how to dice an onion

Cool, huh? :)

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.

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I sautéed it all together another few minutes before adding in the whisked eggs.

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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!

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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.

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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!

Comments

  1. 1

    What a delicious breakfast! I hate cutting onions (oh the tears) so the quicker the better. I also read recently that lighting a candle helps with the waterworks.

  2. 3

    I sort of dice my onions like that but I cut it in half first. Super quick and easy! I love it!

  3. 4

    Hi!!! So happy you made good use of the olive oil :) those potatos look deeeelish! Miss you. xo

  4. 6

    I’m all about the egg scrambles! Especially when they’re topped with avocado, hummus, and pepper sauce/sriracha. :)

  5. 7

    Those look great! I’ve always but my onions like that. my mommy taught me!
    I made Yogurt Blueberry Muffins in a mug this morning and they were delicious! I posted the recipe today too! Protein for breakfast is a must for me!

  6. 8

    If you don’t want to waste a plastic bag, just mix up the potatoes with oil in a large mixing bowl using tongs and then pour onto a roasting pan. More eco-friendly!

  7. 14

    I love throwing veggies into scrambled eggs too. I learned the onion dicing trick in a knife skills class I took at Sur La Table. It’s amazing how quickly chopping veggies goes when you know what you’re doing! Haha.

  8. 15

    Looks like a great brunch! I’ve been enjoying the cooler weather, today, as well! Went on a run and then aired out the house this morning :)

  9. 16

    Cool onion trick!!!!!

  10. 17

    Egg scrambles like that are my favorite way to have eggs! I love mine with spinach, feta cheese, tomato, onion, and peppers.

  11. 18
    Roadrunner says:

    Looks wonderful! Thanks for sharing..

  12. 19

    I can’t believe I have never thought of that onion trick … genius!!! Thank you!

  13. 20

    oh how I love eggs for quick healthy food!! Back in the college days ”everything but the kitchen sink” omelettes were a staple :)

  14. 21

    You always have the most beautiful pictures/recipes! Yum!

  15. 22

    Girl, you’re going to slice your hand off chopping an onion like that–especially if you’re doing it quickly. :) You’re doing it almost right, but you need to slice it half first to create a stable surface. After that, follow the steps your friend told you. I sliced off the tip of my finger a couple of years ago (it grew back), and I’m hyper vigilant about kitchen safety when I write recipes and articles now.

    • 23

      Don’t worry, I take my time. :) I will try slicing it in half to create a stable surface next time, though! I’d rather not lose a finger…

  16. 24

    Oh, and sorry to seem like a Debbie Downer, but if you’re making infused oils, you need to be super careful. http://umaine.edu/publications/4385e/ I made some as a gift once, and I realized I was not following food safety rules. You have to refrigerate the oils, and they have to be used quickly. The oxygen-free environment is a perfect breeding ground for botulism. Eek!
    I was so bummed because I was kinda broke right after college and made a whole bunch of infused oils as gifts… then had to tell people they were only decorative.

  17. 28

    Egg scrambles with tons of fresh veggies are the BEST for meals in a pinch! Love the tip on cutting an onion quickly–I could definitely sue some help in that area :)

  18. 29

    Anne (+readers!), you should absolutely check out this video on how to cut an onion. It’s the same technique, but it’s also a mini TEDx talk, and it is UH-MAZING. It’s given in Seattle by a professor from Bastyr University. I am sure that you’d love it. :)
    http://www.youtube.com/watch?v=EPpe1dn-daA

  19. 31

    Eggs and farmers market veggies have been a staple dinner for me for the past month. I add a little bit of pesto to the eggs and it’s delicious!

  20. 32

    I actually cut my onions the same way! Except I cut them in half first so that I am cutting on a flat surface and not the round bottom of an onion.

  21. 33

    I’ve been obsessing over tofu “egg” scrambles lately! Add a little tumeric and they look/taste so much like eggs!

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