I almost didn’t even post about this, because it’s such a fallback meal — eggs? With a bagel? For dinner? Well, sometimes that’s just what hits the spot, and this particular scramble came out very tasty for having been created out of what I had on hand. Right now, I’m working with the randomness of my garden and whatever is left over from my last visit to the farmer’s market. The seasonings gave it a distinctly Italian Food flair, hence the name.
What I had lying around: green onions, half a cup of Parmesan cheese, six eggs, one tomato about to pucker into oblivion, two garlic cloves, some Italian pizza seasoning, and one green pepper that started to turn red but then…stopped.
Quite honestly I was too lazy for the effort of an omelette, but I don’t think this suffered taste-wise for being a scramble. And at less than 10 minutes to prepare, this dish is about as easy as it gets. We had awesome bagels on hand from Bagel Alley, which you can find at the Natick Farmer’s Market, but you could also put this scramble over a salad, or serve with breakfast potatoes, or of course do it up with sausage links, bacon or some buttered whole-wheat toast.
Breakfast for dinner? Yes, please.
Italian Egg Scramble
- 4-5 organic eggs, seasoned with salt and pepper and mixed with a splash of cold water
- 1-2 green onions or scallions, sliced
- 1/2 a green (or red) pepper, diced
- 1 tomato, chopped
- 1 or 2 garlic cloves, minced
- Italian seasonings (oregano, rosemary, etc. to taste)
- butter for the pan
Start by pre-chopping your veggies so everything can go in the pan rapid fire: Dice the tomato, chop the green/red pepper, mince the garlic (or use the jarred kind, I don’t care) and slice your green onions.
Put a generous pat of butter into a non-stick skillet and, while it melts, crack 4 or 5 eggs into a small bowl and quickly whisk with a dash of cold water, pepper, and a good bit of salt. You don’t really want to under-salt scrambled eggs, because that’s just the worst, most saddest, most blandest cafeteria food ever.
When the butter has melted, add the onions and garlic to the pan and cook, stirring, just for a minute or so; don’t let it burn.
Next, add the peppers and tomato, stirring, until fragrant, just a couple minutes.
Pour the egg mixture over the veggies and make sure they’re spread out pretty evenly. Add in some shredded Parmesan. Season with Italian seasonings such as basil, oregano and rosemary, or just use a jar of Italian/Pizza Seasonings. Let it cook untouched for a couple minutes, basically until it starts to puff up; then, starting at the edge, take a spatula and pick up the egg, gently pushing inward and away from the sides of the pan. Let the runny parts fill in. You can either flip it over to make a traditional omelette, if you prefer; or you can do the Amanda Way and just stir it into a squishy mess.
Right before it starts to set up completely, liberally sprinkle the rest of the parmesan all over the mixture and it’ll melt down as you finish cooking. Once the eggs aren’t running anymore, shut off the heat and let them finish cooking in the pan.
Serve warm alongside a bagel or whatever you want!