Interested in trying something different for breakfast? It’s important to add a little variety, and trying out this vegetable scramble recipe is a great way to mix things up a bit. This recipe makes for four servings, and it features ample amounts of vegetables, eggs and cheddar. In fact, this particular recipe was originally served at the nationally acclaimed River Run Restaurant in Plainfield, Vermont, and it was quite the popular dish—this recipe was actually named the Seven Days Daisy winner for Best Breakfast, which is quite an impressive distinction. Here at Cabot, we take pride in only offering the best to our customers, so we’re convinced that this dish will be an absolute hit. After trying out this recipe, please make sure to rate and review it!
A vegetable and egg scramble is a fairly simple dish to make. This recipe calls for four cups of mixed vegetables (we suggest using onions, mushrooms, yellow squash, zucchini, broccoli and red peppers), salt and ground black pepper, Cabot unsalted butter, eight eggs, and either Cabot White Oak Cheddar or Cabot Farmhouse Reserve Cheddar. This recipe is surprisingly filling, and because it features a sizeable amount of veggies, it’s also rather wholesome, as well. A veggie and egg scramble can be served at breakfast, brunch or even lunch.
This vegetable scramble recipe is popular for a reason—it’s delicious, filling and healthy to boot. At Cabot, which is a cooperative of 1,000 family farms that have been working closely for generations, we work hard to create our award-winning dairy products. We’re confident that any dish that features our dairy products, like our Cabot Farmhouse Reserve Cheddar or Cabot Unsalted Butter, will be a resounding, and ultimately delicious, success. We’re eager to hear your thoughts on this recipe, so please make sure to rate and review. Don’t forget to share it with your friends and family on your favorite social media sites.
1 tablespoon olive oil
4 cups mixed vegetables (such as onions, mushrooms, yellow squash, zucchini, broccoli, green beans, red peppers or green peppers), chopped
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon Cabot Unsalted Butter
8 eggs, beaten
4 ounces Cabot White Oak Cheddar or Cabot Farmhouse Reserve Cheddar, shredded (about 1 cup)
HEAT olive oil in a large non-stick skillet over medium high heat. Add vegetables, stir to coat with oil, and sauté for 2 minutes. Add 1 tablespoon water and cover immediately. Steam vegetables for 2 to 3 minutes until they are tender, but still a little crisp. Pour vegetables into a bowl, drain off any liquid and season with salt and pepper. Keep bowl covered until you are ready to use vegetables.
WIPE the skillet clean with a paper towel. Place it over medium heat. Add butter.
When butter is melted, add eggs and scramble to your liking. Stir in vegetables and cheese. Cook for 2 minutes more until cheese is melted.
SERVE hot with toast.
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