Veggie & Egg Scramble

Veggie Egg Scramble with A Ezekiel Sprouted Tortilla

The sad truth is Josh and I are giving up on our garden.  We have had huge plants with a decent harvest but the grasshoppers have been a massive battle.  Everyday I have to check on them and make the necessary adjustments.  We went out of town and once we came back the weather turned cold and wet, so I haven’t been frolicking in the garden too much.  Things are still coming so it’s not a huge deal, but our harvest is definitely coming to an end.  So Sunday morning Josh went out and picked all of the Japanese eggplants and blush tomatoes.  I figured I’d make an egg scramble with them to start our day.  He’s not a huge fan of eggplant but I always know how to cook it to his satisfaction.  For this meal I sliced them into super thin discs so they almost lost their form from cooking.  I must say it turned out incredibly delicious.  It truly is amazing what garden fresh veggies will due to a dish.  I only seasoned with a bit of salt and the veggies took care of the rest.  Yum!  Egg scrambles are ridiculously easy and a great way to get some vitamins along with your protein.  You can really use whatever appeals to you.  Josh enjoyed his with a buttered bagel but I opted for the tortilla.

Garden Japanese eggplants

Onion and eggplant sautéing in some butter

Garden Blush tomatoes (bad picture I know)

Tomatoes added to slightly browned onion and eggplant

Egg and avocado added

Cheese added last and melted

Veggie & Egg Scramble

  • Japanese eggplant, sliced into thin discs
  • onion, chopped
  • tomato, chopped
  • avocado, chopped
  • eggs
  • milk, cream, buttermilk, or half & half
  • salt
  • cheese
  1. In a nonstick pan heat up some butter.  Once warm add the onion and eggplant.  I add the eggplant in early so it has time to break down and become super soft.
  2. Once the onion and eggplant have browned a bit add in the tomato.  Season with salt.
  3. Scramble the eggs with some milk.
  4. Add the avocado and eggs to the pan.  Stir every so often allowing them to cook a bit before each turn.
  5. Once they are close to being finished add in the cheese.
  6. Allow cheese to melt and eggs to dry out.
  7. Serve with bagel, tortilla, english muffin, or enjoy them plain.

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