• Egg & Veggie Breakfast Scramble

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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

  1. Chop the greens and vegetables and set them aside. Slice the red onion.
  2. Heat oil in a pan over medium heat. Add sliced red onions and chopped garlic.
  3. Once the onions soften, add in the chopped vegetables.
  4. In a separate bowl, crack and beat the eggs, then pour them into the pan with the vegetables.
  5. Add your spice blend and cook for about 2 minutes. Stir in chutney and continue cooking, stirring occasionally, until the eggs are fully cooked.
  6. Serve with toasted bread, and add cheese and hot sauce on the side.

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