April Veggie Scramble

One of the more interesting things about cooking foods in season is coming up with different ways to use them. Something you may have noticed is that there is not a lot of variety of fresh local produce available in early spring. Of course, we always have broccoli and cauliflower, root vegetables, and some early crops of green beans, tomatoes, and zucchini which aren’t always that flavorful. I bought strawberries the other day and nibbled into them occasionally to see how sweet they were while I was cutting them up for a fruit salad. They were sour. Unless they are coming from out of the country, this is just not their season.

So, how do you come up with creative ideas for the local produce in season that is available to you? Beyond basic side dishes at dinner, one needs to think about breakfast and lunch as well. With that in mind, I came up with a Veggie Scramble for our Alpha subscribers which uses either fresh or left-over greens. I actually prefer using left-over chards or spinach that has been sautéed with garlic from a previous night's dinner in this simple breakfast. The flavors are already there, you just need to add the eggs.

Egg and Veggie Scramble

serves:  2                    prep time:  10 minutes           

1 cup of cooked leafy greens such as chards, collards, or spinach, chopped finely
1 tablespoon olive oil
Two large eggs, stirred in a small bowl to mix the yolk and white. If you wish, you may use Egg Beaters or just egg whites.
Salt and pepper to taste

Heat the oil in a small skillet over medium-low heat for about a minute. Add the greens to the pan and reheat them gently. Add the eggs into the pan and gently stir until the eggs are cooked. Season to taste.

A healthy breakfast idea:
April Veggie Scramble
½ cup of fresh mango and pineapple fruit cup
A slice of toasted whole grain bread, use it to scoop up the eggs so you can avoid the butter on the toast.

Eat Tasty, Live Healthy!

-Kim Fielding