Wednesday, August 3, 2011
New Potato and Vegetable Scramble
What is like a Scavenger Hunt? My weekly visit to my local Farmers’ Market starts off with my list in hand, ready to gather fresh produce and baked goodies to bring home to enjoy. As soon as I reach my destination, my excitement builds, my eyes dance around from the assembled tables of each vendor, and I forget the items on my list and buy with my eyes! Knowing the produce I select has not traveled far from the very ground it grew in, makes my choice of vegetables even more special.
Each week the farmers bring the most seasonal offerings to the market. This week I purchased adorable, little new red potatoes. My mind was racing with so many ideas on ways to prepare these little beauties. Then I chose some sweet corn and in my mind I could immediately taste the sweet little kernels dripping in melted butter and sprinkled with a bit of salt to bring out even more corn flavor. Glancing back at my prepared list, I did pick up some summer squash, zucchini and my weekly brownie treat.
With so many recipes to create with my new little red potatoes, I could easily make a sensational mashed potato side dish. Roasting these little ones would bring out their sweet, hearty flavor enhancing their goodness with olive oil, salt and pepper enabling the potatoes to brown and develop a crispy outside surface.
The recipe I would like to share with you is one for a nutritious, comfort breakfast. Starting off a new day with a filling, healthy breakfast allows me to have energy to get on with the day and to reduce hunger cravings before my next meal at lunch time.
I call this recipe New Potato and Vegetable Scramble. Why? This dish is filled with fresh vegetables blended together with the protein of whole eggs or just egg whites, brought together as one meal filled with flavors from seasonings such as salt, pepper and paprika. As the nutritional experts tell us, "eat vegetables and good proteins." The simplicity of all the ingredients produce mouth-watering comfort. You know you have had a good meal after the full feeling you experience after this hearty breakfast, almost wishing for more comfort, but knowing you are totally satisfied and can eat no more.
Total Preparation Time approximately 10 minutes.
Total Cooking Time approximately 10 minutes.
Ingredients for Two Servings:
Olive Oil, 2 tablespoons.
Butter or Vegan Buttery Spread, 1/4 cup.
Vidalia or Sweet Onion, 1/2, chopped
Summer Squash, one small, cut into small pieces
Red New Potatoes, 2-3 small potatoes, cut into small pieces
Large Eggs, 4 whole or optional 7 Eggwhites only, for fewer total calories.
(optional: prepared EggBeaters or Eggwhites from supermarket.)
Kosher Salt, 1 teaspoon
Black Pepper, crushed, 1/2 teaspoon.
Paprika, 1 teaspoon
What you will need:
Large cutting board
Large frying pan
Whisk or fork
Serving plate or bowl
Wash the summer squash, red potatoes and dry them.
With the kitchen knife, cut the onion, summer squash and red potatoes on the cutting board.
Crack the whole eggs into the small bowl and whisk together to blend or if using just eggwhites, separate the eggs into two small bowls. Save the yokes in a covered small bowl and place in the refrigerator. Discard yolks if not using for future recipes.
Put the frying pan on the stove burner and turn heat up to medium-high temperature.
Immediately add the olive oil and the butter at the same time to allow for maintaining the high temperature without burning the vegetables and eggs during the cooking process.
Add the onions into the melted butter and olive oil in the frying pan, keep stirring around with the spatula so the onions do not burn.
Sprinkle some of the salt to bring out the liquid of the cooking onions.
When the cooking onions look shiny and opaque, not clear, then add the summer squash and keep stirring around the vegetables with the spatula.
At this time add more of the salt and the crushed, black pepper.
Now add the cut red potatoes into the cooking onions and summer squash, keep stirring around so these vegetables do not burn.
Sprinkle the paprika on the cooking vegetables and keep stirring.
When the potatoes look softer and a little brown in color, turn down the stove burner to Low Heat.
Add the eggs or eggwhites and let the liquid of the eggs settle smoothly on and around the cooking vegetables.
When the eggs or eggwhites look firm, take the spatula and carefully slip it between the side of the frying pan and the outside edges of the cooking eggs or eggwhites. This keeps the eggs or eggwhites from sticking on the sides of the frying pan and allows for other liquid from the eggs or eggwhites to settle into the outside of the cooking vegetable and egg mixture.
When the vegetable and egg or eggwhite mixture looks cooked and firm, take a spatula full of the mixture and turn it over. Continue this process until all of the egg and vegetable mixture has been turned over to fully cook.
This process takes just a minute or two and then turn off the heat of the stove burner.
With your serving platter nearby, scoop up portions of the vegetable and egg or eggwhite mixture to the serving platter.