Egg dishes can be a great way to serve up more vegetables at dinner time, explains Martha Rose Shulman in this week’s Recipes for Health.
Like omelets and frittatas, scrambled eggs make a great setting for vegetables. Generally, the vegetables are cooked first, then the eggs are added to the hot pan and stirred until scrambled. Mexican cooks add eggs to a seared tomato salsa for the iconic huevos a la Mexicana, while Tunisians make a spicy scrambled egg dish with onions, sweet and hot peppers, tomatoes and potatoes. Simpler, milder scrambled egg dishes can be made with whatever produce lingers in your refrigerator, like mushrooms, zucchini or greens.
Here are five new ways to serve eggs for dinner:
Scrambled Eggs With Peppers, Tomatoes and Potatoes: A satisfying one-dish meal spiced with cayenne or harissa, ground caraway and coriander.
Scrambled Eggs With Grated Zucchini: This dish is an excellent way to use the leftover zucchini lingering in your refrigerator.
Mexican Scrambled Eggs: Serve this traditional dish with warm corn tortillas.
Scrambled Eggs With Mushrooms: Regular or brown button mushrooms enliven this easy scramble.
Scrambled Eggs With Peppers: This dish, a classic French piperade, relies on vitamin-rich peppers.