Guest Chef Naima Dhore showed us how to make a delicious breakfast scramble at Mill City Cooks using market ingredients, and now you can try it out for yourself at home!
Egg & Veggie Breakfast Scramble
By Naima Dhore
Ingredients
- Eggs
- Tomatoes
- Garlic
- Red onions
- Greens like Kale or Swiss chard
- Seasonal veggies of your choice; we used potatoes, bell peppers, purple cauliflower
- Cheese; we used honey habanero quark from Cosmic Wheel Creamery
- Bread; we used fresh bread from Nistler Farms
- Spice blend, chutney & hot sauce of your choice; we used Naima’s value-added products produced on her farm!
Instructions
- Chop the greens and vegetables and set them aside. Slice the red onion.
- Heat oil in a pan over medium heat. Add sliced red onions and chopped garlic.
- Once the onions soften, add in the chopped vegetables.
- In a separate bowl, crack and beat the eggs, then pour them into the pan with the vegetables.
- Add your spice blend and cook for about 2 minutes. Stir in chutney and continue cooking, stirring occasionally, until the eggs are fully cooked.
- Serve with toasted bread, and add cheese and hot sauce on the side.
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