Last year, I had a hard time coming up with inventive ways to use the mountain of winter produce I got through my Shared Harvest farm share. The day I got my boxes of veggies, I'd wash and chop as many of them as would fit on a baking sheet, drizzle them with olive oil, sprinkle them with salt, pepper, oregano, thyme, rosemary, or whatever other spices suited my whim, and roast them all up in the oven. I highly recommend this method, but after a week or two of eating roasted root veggies with every meal, it does get old. Thankfully, this year I've come up with a new favorite way to prepare winter produce: with eggs!
This summer, I discovered that sauteed baby bok choi and lightly salted slivers of fresh hakurei turnip were fabulous when served topped with a runny-yolked fried egg. The richness of the yolk, the slight bitterness of the greens, and the bright crunch of the turnip make for a lovely contrast in the mouth, and the dish looks beautiful and summery on the plate, too. This fall, I've still got turnips, but instead of bok choi I have cauliflower and kale. I've also got red onions, peppers, spinach, garlic, and a host of other seasonal and storage vegetables. Turns out they're all delicious served with eggs, too.
These dishes are a double-whammy, filling you up with both fiber and protein. They're quick and easy to make with whatever you've got on hand, and can be made in a single skillet, making clean-up a breeze. Here's the version I whipped up for dinner last night:
Cheesy Egg Scramble with Peppers and Cauliflower
- 1 large or 2 small red peppers, roughly diced
- 1 small purple onion, roughly diced
- 1 small head cauliflower, broken into bite-size florets
- 2 cloves garlic, finely diced or pressed with a garlic press (I used my homemade garlic scape pesto instead)
- olive oil for frying
- 6 eggs, scrambled with a splash of milk
- salt, pepper, smoked paprika, dried oregano to taste
- 2 oz shredded cheese (I used cheddar)
- Heat olive oil in a large skillet over medium-high heat, using just enough to cover the bottom of the pan. When hot, add onions, garlic, and cauliflower. Cook till onions begin to soften and clarify.
- Add peppers and cook till all veggies have reached the desired texture. (You can speed this up by adding a splash of water to the skillet with the peppers and putting a lid on the pan, letting the vegetables steam for 2-3 minutes.)
- Season the eggs and pour them over the vegetables. Let cook undisturbed for 1-2 minutes.
- Slide a spatula under the cooking egg patty and flip it in sections to let the still-wet side cook. Continue to flip or stir as necessary so that the eggs cook through.
- When eggs are mostly cooked, add shredded cheese and stir to combine.
Serve hot with more cheese to sprinkle on top, or on slices of toasted bread.