I love eggs and this is just the beginning of some of the many egg recipes that were inspired by my childhood. I’m posting this one, as I just made this for breakfast today.
As a kid, we had our very own backyard chickens, even before it was cool to have them. I will never forget my mom asking me to fetch whatever eggs were laid that morning. These memories are bittersweet, as these chickens provided us the comfort of nourishment and eventually my mom started selling them to friends and work colleagues but truth be told, these backyard foragers were also a great source of discomfort for me. As an immigrant child from the Azores, and trying to assimilate to a new culture, I was embarrassed to have chickens in our back yard. Looking back now, I have to acknowledge the reward outweighed the embarrassment. For me there’s nothing like the taste of a fresh eggs and I did enjoy the nurturing aspect of raising chickens for food.
This scramble was not something my mom would make, although this was inspired by her. She would always use scallion and parsley in a lot of her egg dishes. She would make what we called called tortas in Portuguese , which would usually consit of leftovers from the day before, including potato, tuna, or various other meats and sausage. She would always come up with creative ways of combining her fresh eggs with other ingredients to create a whole new meal.
As a nutritionist, I would often recommend this type of breakfast to my clients. Whether you want a healthy source of protein or a low carbohydrate meal, this is a great way to do it. It’s delicious, quick easy and these ingredients are usually readily available. I recommend you use pasture raised eggs, and cook or roast extra vegetables in advance to use for the week. In this case I blanched/parboiled fresh green beans/haricot vert to use in various recipes. Also, try this with asparagus or other vegetables and herbs of your choice.
Have fun with your scramble. Enjoy!
Thank you mom, for your love and inspiration.
Ingredients
- 3 large eggs
- 1 tbs. butter or olive oil
- 1 cup green beans/haricot vert blanched and cut in half *see note
- 2 tbs. fresh herbs (I used parsley and scallions)
- salt/pepper to taste
- red chili flakes (optional)
Directions
- Whisk all 3 eggs in a small bowl with a fork and season with salt & pepper
- Heat a nonstick pan (I use a ceramic coated one – I do not recommend teflon based products) and toss in butter/oil and swirl until entire pan is completely coated.
- Lightly sauté green beans until heated through
- Add egg mixture, herbs and mix until cooked through or slightly curdled (I like mine a little creamy). Residual heat will continue to cook egg.
- Top with more fresh herbs and chili flakes.
*Blanching green beans – Trim and cut beans, if needed. In a 6 qt. pot bring enough water to cover the amount of beans to be cooked. Add 1 tbs salt and bring to a rapid boil. Add green beans and allow to come back to slight boil. Cook for about 2-3 minutes or until crisp tender. Test for doneness. Drain, shock with very cold or ice water. Store in refrigerator and use when needed. Will keep refrigerated for 3-4 days only. You can also freeze in a zip lock to keep for a longer period
Serves 1