Kitchen Sink Scrambled Eggs
PREP TIME: 10 minutes
COOK TIME: 10 minutes
TOTAL TIME: 20 minutes
2 tablespoon cooking fat
½ onion, finely chopped
½ bell pepper, any color, cut into strips
1 cup sliced button, cremini, or portabella mushrooms
1 cup chopped greens (kale, spinach, chard, or mustard greens)
6 large eggs, beaten
1 avocado, split lengthwise, pitted, peeled, and diced
¼ teaspoon salt
¼ teaspoon black pepper
The whole point of the “kitchen sink” is to include any combination of cooked meat, seafood, vegetables, and fruit you like. (Yes, fruit! Eggs and fruit are a surprisingly delicious combination.) Use up stuff that’s about to go bad, finish up those leftover vegetables from dinner last night, or shop deliberately and create something new.
Try sautéed peaches, spinach, and basil; smoked salmon, leeks, arugula, fennel, and dill; butternut squash, apples, and pecans; chicken sausage, roasted red peppers, and Kalamata olives; or roasted sweet potatoes, blueberries, and kale.
HEAT a large skillet over medium-low heat. Add the cooking fat and swirl to coat the bottom of the pan. When the fat is hot, add the onion, bell pepper, and mushrooms and cook, stirring, until the onions are translucent, 4 to 5 minutes.
STIR in the greens and cook until they begin to wilt (the time will vary depending on the type of green). Add the eggs and cook, stirring frequently and scraping the bottom and sides of the pan to prevent sticking, until the eggs are scrambled, fluffy, and still look wet but not runny, 5 to 7 minutes.
REMOVE the pan from the heat, top with the diced avocado, season with the salt and pepper, and serve.
✪SCRAMBLES are less pressure than omelets and frittatas, as you don’t have to try to hold them together. Remember to whisk or beat the eggs until they are completely blended, stir often while cooking, and don’t be tempted to rush the process by cooking eggs over high heat, or you’ll risk turning your scramble into rubber.