Tomato and Herb Scramble
and succotash
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
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
Calories
429
Just a moment...
% Daily Value
Total Fat
21g
32%
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Saturated Fat
10g
48%
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Trans Fat
0g
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Cholesterol
391mg
130%
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Sodium
499mg
21%
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Total Carbohydrate
41g
14%
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Dietary Fiber
8g
33%
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Sugars
8g
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Protein
23g
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Prep
- 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 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)
- Eggs - Whisk eggs.
- Lima beans - Defrost lima beans if using frozen.
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Make
- 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, 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.
- Serve eggs with succotash on the side.
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
429
Just a moment...
% Daily Value
Total Fat
21g
32%
Just a moment...
Saturated Fat
10g
48%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
391mg
130%
Just a moment...
Sodium
499mg
21%
Just a moment...
Total Carbohydrate
41g
14%
Just a moment...
Dietary Fiber
8g
33%
Just a moment...
Sugars
8g
Just a moment...
Protein
23g
Just a moment...
Reviews
Ratings
33 reviews
Very fast and easy. Made it with a little extra chicken and sauce. And made roasted green beans instead of the succotash because we love them. Great flavors!
0 HelpfulThe 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.
0 Helpful