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.
Veggie & Egg Scramble
- Japanese eggplant, sliced into thin discs
- onion, chopped
- tomato, chopped
- avocado, chopped
- milk, cream, buttermilk, or half & half
- 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.
- Once the onion and eggplant have browned a bit add in the tomato. Season with salt.
- Scramble the eggs with some milk.
- Add the avocado and eggs to the pan. Stir every so often allowing them to cook a bit before each turn.
- Once they are close to being finished add in the cheese.
- Allow cheese to melt and eggs to dry out.
- Serve with bagel, tortilla, english muffin, or enjoy them plain.