When I told Dan I wanted to go GF, his immediate reaction was confusion (what’s gluten?), followed closely by panic. Was this the end of his gluten eating days? No more bread? No more cookies? OMG, was I trying to starve him? No. I was not. In fact, we’ve been eating better than ever since I adopted a GF lifestyle. Since all of our old stand-by meals (delivery pizza, frozen dumplings, cheese/bread & crackers, etc.) are outside my diet, I’ve actually been cooking more lately. Which means fewer starchy, processed foods, and a whole lot more fresh veggies and lean protein. Between that and the new running regime, I think Dan and I are becoming…healthy fitness people. Yikes!
As it turns out, there are lots of good things to eat that don’t involve gluten. And, one of the best meals we’ve eaten in recent memory was this hearty, healthy garden scramble served with a pile of crispy skillet potatoes. Dan initially thought I’d maybe gone a little too crazy with the vegetables, but all complaints ceased after the first bite. The soft, bright vegetables were wonderful inside the fluffy scrambled eggs, and didn’t at all detract from the overall flavor and texture of the dish. Dan’s verdict? If “we” could cut the prepping and cooking time down a little (everyone’s a critic), this garden scramble could totally be sold in restaurants. Maybe.
- 6 large eggs
- 1 cup broccoli, chopped into bite-sized pieces
- 1 large carrot, peeled and chopped into bite-sized pieces
- ⅓ cup water
- ½ red bell pepper, diced
- ½ cup mushrooms, chopped (I used creminis)
- 1-1/2 tbsp olive oil
- Cooking spray
- Crack eggs into a medium mixing bowl. Beat until contents are uniform. Season with salt/pepper to taste. Set aside.
- In a covered pan or skillet on medium high heat, cook chopped broccoli and carrot pieces in olive oil. Toss to coat pieces as uniformly as possible with oil. Add water and cover your pan/skillet. Stir mixture occasionally, but otherwise leave everything alone to cook/steam/soften. Once your water is gone, your broccoli and carrots are done cooking.
- Add chopped peppers and mushrooms to your skillet and stir.
- Lightly spray skillet and vegetable mixture with cooking spray
- Add beaten, seasoned eggs.
- Allow eggs to solidify and cook on the outer layer until light yellow, then run your spatula through the entire mixture to gently toss and "scramble" your eggs.
- Plate, serve, and enjoy!
Justin @ Behind the Bites says
The colors in your presentation are fantastic. I’ve got to make this!
Thank you! BTW, love your blog – the visual breakdown of all the steps is an amazing idea.
Mushrooms Canada says
Absolutely beautiful springtime meal. Love how many veggies you’ve packed into this recipe…so tasty! Thanks for sharing.
Thanks for reading!