The Garden Scramble Food

GARDEN SCRAMBLE

Steps:

• Saute the first 5 ingredients in 2 tbsp butter in a killet over medium heat, stirring constantly until tender. Set aside; keep warm.
• Combine eggs, milk, basil, and savory; beat with a wire whisk until blended. Melt 1 tbsp butter in a large skillet over low heat. Add egg mixture, and cook over medium-low heat, without stirring, until mixture begins to set on the bottom. Draw a spatula across the bottom of the pan to form large curds. Continue cooking until eggs are firm but still moist -- do not stir constantly! Gently stir in reserved sauteed vegetables into egg mixture; sprinkle with cheese. Serve immediately.

THE GARDEN SCRAMBLE

Steps:

• Thaw frozen veggies in a bowl in the microwave for 2 minutes.
• In a large fry pan, melt margrine on high and saute onion, red bell pepper,and mushrooms for about 2 minutes.
• Add the spinach and cook 1 minute or until the water is gone.
• Add the broccoli and eggs, stir until eggs are done.
• Remove from heat and sprinkle cheese on top.
• Top with salsa and serve.

TRUFFLED SCRAMBLED EGGS

Steps:

• Place a medium (10-inch) saute pan over low heat. Add the butter and allow it to melt but not completely. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper until the yolks and whites are just blended. Pour the mixture into the pan but don't mix it.
• Allow the eggs to warm slowly over low heat without stirring them. This may take 3 to 5 minutes, so be patient! As soon as the eggs start to cook on the bottom, use a rubber spatula to scrape the bottom of the pan and fold the cooked eggs over the uncooked eggs. Once the eggs start to look a little custardy, stir them rapidly with the spatula until they are the texture of very soft custard. Remove the pan from the heat before the eggs are fully cooked, as they will continue to cook in the warm pan. Immediately, stir the truffle butter into the eggs. This will stop the cooking.
• Cut the slices of toast in half diagonally and place them on 3 dinner plates. Spoon the scrambled eggs over the toasts and garnish with minced chives. Sprinkle with salt and serve hot.

MYSTERY GARDEN SCRAMBLE

Steps:

• In a medium skillet melt/heat butter and olive oil.
• Add onion and mushroom (I like to give the onion a head start before adding mushroom until they're translucent).
• Add green beans, stir combination to evenly distribute items in the pan.
• Add eggs, then sprinkle thyme, salt, and pepper into egg while it is still liquid.
• Cook eggs through, turning (or flipping for omelet presentation) until done.
• Garnish with salsa, hot sauce or shredded cheese. ENJOY!