Scrambles are a blank slate that you can adapt to every season, varying the veggies to use whatever you have on hand. More lunch-like than breakfasty, this version begs for a salad and buttered toast.
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Scrambles are a blank slate that you can adapt to every season, varying the veggies to use whatever you have on hand. More lunch-like than breakfasty, this version begs for a salad and buttered toast.
8 eggs
1 tablespoon snipped fresh dill
Salt
Freshly ground pepper
1 tablespoon unsalted butter
1 small bulb fennel, cored and chopped (1 cup)
½ cup shelled fresh peas or frozen peas, thawed
3 – 4 radishes, sliced (1/4 cup)
¼ cup crumbled feta
Step 1
In a medium bowl, whisk together the eggs, dill, and salt and pepper to taste.
Step 2
In a large skillet (nonstick, if available), melt the butter over medium heat. Add the fennel and cook until tender, about 5 minutes. Stir in the peas and radishes; cook 2 to 3 minutes more or just until crisp-tender. Add the eggs. Cook, without stirring, until mixture begins to set on the bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 3 to 4 minutes or until egg mixture is cooked through, but is still glossy and moist. Remove from heat. Stir in feta. Serve immediately.
