Terra Americana

Dan makes the best scrambled eggs. It is often a weeknight meal at his house. Initially I was not a fan of eggs at night, but he has won me over. I love vegetables and insist on color in all my meals. This compromise combines the best of both worlds. Enjoy it as a sunny way to start your day. Roll it up in a piece of Socca and a sustaining lunch is all wrapped up. Make it for dinner with a little brown rice and glass of wine and you have an elegant meal that is simple and satisfying.

• 1 small onion, chopped
• 1 cup chopped fresh greens (spinach,kale, beet greens - whatever you have on hand)
  
• 4 eggs, beaten
• 1/4 cup milk or Soy Cream
• 2 tomatoes, seeded & chopped
• 1 tbsp Aussie Outback Rub
• 1/3 cup shredded hard cheese (my go to is machengo)
• 1 tbsp butter (I prefer to use Earth Balance <soy butter> or Coconut Oil)
• Salt and Pepper to taste

Bring a small pot of salted water to a boil. Add potato and cook until tender but still firm, about 15 min. Drain, cool and chop. Saute the onion and garlic in a lightly oiled skillet over medium high heat. When onion is soft, stir in the spinach and cook until wilted, about 2 min. Reduce heat to medium and pour in the eggs. Cook until the bottom has set, about 2 min. Stir in the potatoes, tomatoes and Aussie Outback Rub. Cook, stirring occasionally, until eggs have set. Sprinkle with grated cheese and serve warm.

More for egg lovers:

• Heavenly hard boiled eggs

• Jinan style tea eggs

• Savory Breakfast Cupcakes

• Mini Quiches, with asparagus and red pepper

 

Photo Credit:  Julie Cecchini