Kitchen Sink Scramble ~ Recipe ReDux
With the arrival of Spring, all those adorable brunch occasions start to arise. While I love brunch, I don’t love how many of the dishes are a bit carb- and sugar-centric. Don’t get me wrong, I thoroughly enjoy these foods (in moderation), but with an abundance of pancakes, waffles, French toast, muffins, pastries and more, I’m often left unsatisfied or hungry shortly after. Because these foods are often high in sugar and low in fiber and protein, it’s not uncommon to be back on the hunt for something to eat sooner rather than later. In an effort to provide a brunch dish that helps you feel more satisfied, this Kitchen Sink Scramble provides protein which can help with feeling full along with vegetables and herbs to add color, volume and dimensions of flavor. As with all Recipe ReDux posts, be sure to check out the link on the bottom to the other fantastic brunch recipes from my RR pals. As a side note, there are probably recipes that are similar to the ones I avoided, but because they are healthified, they’ve likely solved the potential problems I mentioned with healthy additions and changes. I know I look forward to giving them a try. I hope you do too!
Also, make a big bowl of fruit a brunch requirement—it’s just too easy and delicious to skip!
Kitchen Sink Scramble
6 large eggs
2 cups chopped assorted vegetables (Go for a variety of colors, it makes for a festive dish. I used red and yellow peppers, broccoli, cauliflower, and zucchini)
Pinch of fresh, chopped rosemary
Pinch of fresh, chopped thyme
Dash of salt
Fresh ground pepper, to taste
1 tsp. olive oil
Heat oil in a non-stick pan. Scramble raw eggs in a bowl. Add the chopped vegetables, fresh herbs, salt and pepper to the heated pan and sauté until soft. Add the eggs to the pan and cook until desired scrambled egg consistency. Add another pinch of fresh herbs to garnish. Enjoy!