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Tomato and Herb Scramble
and succotash

Active: 30 min Total: 30 min

We're excited to bring back this late summer meal that elevates a basic egg scramble with fresh herbs and buttery tomatoes. A version of the meal was first featured in 2015.

Tags

Ingredients

Servings:
4
Metric
Succotash:
  • 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
  • Cilantro - 1 Tbsp, chopped
  • Butter, unsalted - 3 Tbsp
  • Paprika - 1 tsp
  • Italian seasoning - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Eggs - 8

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Onions - Chop onions. (Can be done up to 5 days ahead)
  2. 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)
  3. Make herb butter - Chop garlic and cilantro. Heat butter (portion for scramble) in the microwave just until softened and starting to melt. Combine butter with garlic, cilantro, paprika, Italian seasoning, salt, and pepper. (Can be done up to 3 days ahead)
  4. Eggs - Whisk eggs.
  5. Lima beans - Defrost lima beans if using frozen.

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Make

  1. 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.
  2. Place a skillet over high heat. Add herb butter and, once 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.
  3. Serve eggs with succotash on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (40)
Gluten-free (1)
Paleo (13)
Vegetarian (8)

32 reviews

Made a vegetarian version of the chicken with fake Morningstar chicken strips. Succotash had a little yellow pepper and did shallots (one small) instead of onion. A little extra corn too. Yum!! Kids gobbled it up.

By: Markell
Posted: Sep 13, 2019
Diet: Vegetarian
0 Helpful

Really easy and delicious

By: Jenna
Posted: Sep 12, 2019
Diet: Original
0 Helpful

Made both the chicken and the egg (I am a veggie but my husband is not). Both were delicious and our toddler loved it. The veggies were not great though (although the toddler ate them, so that was a win), would make the protein again though.

By: Ila
Posted: Sep 12, 2019
Diet: Vegetarian
0 Helpful

With using a big pan for the chicken, I had to double the herbed butter to ensure I had sauce at the end. Tasty! Everyone liked the succotash.

By: Brian
Posted: Sep 12, 2019
Diet: Original
0 Helpful

I didn’t expect to like it but it was really good. I subbed a can of diced tomatoes for the cherry tomatoes and feel like that was a good call. Some of the tomato sauce mixture got into the succotash in my leftovers and it was really really good. I might double the sauce next time and mix the succotash in with the chicken and sauce.

By: Twyla
Posted: Sep 12, 2019
Diet: Original
0 Helpful

Absolutely delicious! Would use less butter next time because it just feels like a lot.

By: Britta
Posted: Sep 12, 2019
Diet: Original
0 Helpful