Garden Scramble
Recipe type: Breakfast
  • 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
  • Salt/pepper
  1. Crack eggs into a medium mixing bowl. Beat until contents are uniform. Season with salt/pepper to taste. Set aside.
  2. 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.
  3. Add chopped peppers and mushrooms to your skillet and stir.
  4. Lightly spray skillet and vegetable mixture with cooking spray
  5. Add beaten, seasoned eggs.
  6. 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.
  7. Plate, serve, and enjoy!
When scrambling your eggs, don't run your spatula back and forth endlessly -- this will break up the eggs too much and you'll get a gross, muddy-looking pile. To get big, fluffy chunks of scrambled egg, just stir things up once or twice, wait to let the runny stuff cook a bit each time, and toss again as necessary until your eggs are done to your satisfaction.
Recipe by Just Putzing Around the Kitchen at