Kitchen Sink Scramble
This literally takes 10 minutes to make.
Two minutes to chop the veg.
Five minutes to cook and caramelize the veg.
Three minutes to scramble and cook the eggs.
More importantly, this is a wonderful breakfast to use up whatever's left in the veggie drawer. If you're like me and constantly have the most random assortment of veg in the fridge at any given time, then it's really easy to not always have a plan for them.
I also love to cook non-conventional veggies that would normally be eaten raw -- such as, cucumbers and radishes -- and those are what happened to be in my fridge this morning when I got up to make breakfast. If you've every had a roasted cucumber, it's pretty shocking and mind-blowing, and I instantly wished I knew about them sooner.
Anyways, the point is, this can be made with practically any veggie that would be well-suited for a stove top. Summer definitely calls for soft squashes, tomatoes, beans. On the contrary, if this were winter, welcome along the hard squashes and root veggies. The idea I want to get across is that there are no limits.
This idea is not limited to vegetables, either. I had a sad nug of cheddar cheese still hanging on, as well a soft avocado (something that my kitchen is absolutely never without, ever).
And of course, the eggs are vital. But it's yet another reason why I put together the kitchen sink since there were only two eggs left, with no other intended destiny. Shit, I'm sure you could even substitute the eggs.
zucchini | radish | cucumber | egg
serves 1
1 Japanese cucumber - or any other small cucumber variety - cut into jewel shapes
1 small zucchini, but into jewel shapes
5 French breakfast radishes, cut into jewel shapes
1 clove garlic, minced
2 eggs, beaten
1 tbsp marscarpone cheese
1 tbsp milk
1-2 oz cheddar cheese, shredded, grated or crumbled
1 1/2 tbsp salt
2 tbsp butter
1 tsp black pepper (optional)
1 avocado, sliced (optional)
In a medium sized, non-stick skillet, heat the butter on high to medium-high heat. When it's melted and sizzling, add the cucumber, radishes, and zucchini and toss until well coated. Add 1 tbsp of the salt and mix around once more. Let sit for a few minutes before mixing again so everything has a chance to caramelize. Give another good toss and repeat this step so the other sides of the veg caramelize before adding the egg.
In a small bowl, combine the eggs, cheese, milk, marscarpone cheese, and remaining salt. Beat well. Turn the heat down on the skillet, then add the eggs. Immediately start stirring with a spatula. When curdled eggs begin to form, fold the eggs over and over until they are set, but not over cooked and falling apart. I personally like my eggs just barely cooked, aka soft-scrambled. To each his own.
When finished cooking, transfer onto a warm plate, and season with the black pepper and avocado.
Serve!
