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
Tomato and Herb Scramble:
- 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.