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Tomato and Herb Scramble
and succotash

Active: 30 minTotal: 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.



  • 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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% Daily Value
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  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.


  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.

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This meal has 30 reviews

Good quick meal! Really liked the butter on the zucchini sauté.

By: Jessie
Posted: Oct 06, 2019
Diet: Paleo

The flavor of this was good overall, but - here’s a thing I never thought I’d say! - I think I’d prefer a less buttery sauce.

By: Melissa
Posted: Oct 05, 2019
Diet: Paleo

My new favorite quick weeknight meal!

By: Colleen
Posted: Sep 25, 2019
Diet: Paleo

Pretty good. I had to add a lot of salt to the succotash before I liked it.

By: Chelsea
Posted: Sep 24, 2019
Diet: Vegetarian

I love the flavor of the chicken. I don't love the succotash so I would sub a different veggie next time.

By: Catherine
Posted: Sep 20, 2019
Diet: Gluten-free

Delicious! I would double the zucchini next time. I used 2 pounds of chicken and it was a perfect amount for 2 adults and 2 big eater kids (plus a baby :) ).

By: Stephanie
Posted: Sep 17, 2019
Diet: Paleo