Tomato and Herb Scramble
This meal is packed with summer flavors and produce. A buttery, fresh tomato sauce, scrambled eggs, and the classic summer side dish of succotash (corn and lima beans) are quick and easy and sure to become a meal you will repeat throughout the season. This is a lightly modified version of this recipe.
- Onions, medium and red - 1/2, chopped
- Corn kernels, frozen or fresh - 2 cups (1 ear fresh corn = ~1 cup / 165 g)
- Lima beans, frozen or fresh - 2 cups (sub peas)
- Water - 3 Tbsp
- Butter, unsalted - 2 Tbsp
- Lemon juice - 2 tsp
- Tomatoes, grape or cherry - 1 pint, halved
- Garlic - 2 cloves, chopped
- Green onions - 1 stalk, chopped, green and white parts combined
- Butter, unsalted - 3 Tbsp
- Paprika - 1 tsp
- Italian seasoning - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Eggs - 8
- Onions - Chop onions. (Can be done up to 5 days ahead)
- Corn / Tomatoes - If using frozen corn, defrost. If using fresh corn, slice kernels off cobs. Slice tomatoes in half. Store separately. (Can be done up to 3 days ahead)
- Make herb butter - Chop garlic and green onions. Heat butter (portion for scramble) in the microwave just until softened and starting to melt. Combine butter with garlic, green onions (white and green parts), paprika, Italian seasoning, salt, and pepper. (Can be done up to 3 days ahead)
- Eggs - Whisk eggs.
- Defrost lima beans if using frozen.
- In a saucepan, combine lima beans, water, and butter (portion for succotash). Cover and cook over medium-high heat until lima beans are tender (~10 minutes for fresh and ~5 minutes for frozen). Remove the cover and continue cooking until excess water has cooked off. Add onions and corn and continue cooking, stirring occasionally, until corn is tender, ~3 minutes. Add lemon juice. Season with some salt and pepper. Set aside, covered.
- Place a skillet over high heat. Add herb butter and when melted, add tomatoes. Saute until tomatoes begin to blacken in spots, ~4 minutes. Reduce heat to medium. Add eggs and gently fold into filling. Cook, stirring frequently, until eggs are cooked through but still tender, ~5 minutes. Season with some salt and pepper.
- Serve eggs with succotash on the side.
Very delicious - sauce looked a little overcooked but I think that made it good - the tomatoes were plenty smashed and flavorful. I used a frozen mix of lima beans, carrots, and corn which worked well - still added the onion. Delicious.0 Helpful
Really liked this recipe. I did brine the chicken breasts overnight so they stayed super tender. As for the succotash I used the pea alternative and added a little extra lemon juice to give it a bit more zing. I found the flavours went really well together. I will make this again. This is my second recipe from Cook Smarts and so far so good.0 Helpful
Hubs really liked this -- said it was bursting with flavor. I missed the step of dredging the chicken in flour, and it was still good. Skipped the succotash and served with green beans as they were in season (sauteed in the skillet with herbed butter). I did double the butter and tomatoes and added a little extra garlic. Made this again with leeks and mushrooms because I need to use them and was delicious -- hubs said he wanted to lick the plate. That herbed butter is versatile.0 Helpful
I really wanted to like this but it didn't turn out very well. the Succotash was a new flavor for me and I didn't like it. Wouldn't make again.0 Helpful
The chicken was so delicious. I'm not a fan of tomatoes but tried them on top and loved it. So pleasantly surprised! Succotash was okay but not my favorite.0 Helpful
I didn't really care for this. It was fine but I don't feel a need to make it again. Easy to put it all together, though!0 Helpful