Anytime Veggie Scramble
A recent study published in SAARC Journal of Agriculture found that assorted organic vegetables tested negative for heavy metals while conventional tested positive, and had more Vitamin C than their conventional counterparts. The vegetable assortment included leafy and salad greens, herbs, chilis, cucumbers, cauliflower, and green beans collected from organic and conventional vendors in India. The largest differences in vitamins and minerals between organic and conventional samples were the concentrations of Vitamin C.
This recipe can be enjoyed for any meal and provides a great opportunity to use up any vegetables that may have been hiding in your fridge for too long. The key to any good egg dish is to cook on a lower heat to prevent the eggs from browning, which causes the sulfur flavor of eggs to come out.
- Any assortment of veggies including onions, greens, mushrooms and root vegetables.
- Oil for cooking
- Salt and pepper to taste
- Chopped fresh herbs that will complement your veggie assortment such as basil, thyme, and parsley
- Chop vegetables to preferable size. Firmer and denser vegetables like carrots and turnips will take longer to cook and so should be chopped more finely, while vegetables like mushrooms and greens will take less time and can be chopped more coarsely.
- Add a few tablespoons of oil to a large skillet over medium-high heat and cook vegetable assortment until tender, starting with onions and firmer veggies, followed by faster-cooking vegetables.
- While veggies cook, whisk eggs with salt and pepper in a medium-size mixing bowl.
- Once veggies are cooked, turn the heat to low and add egg mixture to pan. Stir frequently until eggs are cooked through. Add in herbs and cheese after eggs are fully cooked. Serve.
Banner Photo Credit: Gian Cescon; unsplash.com