Tomato and Herb Scramble
succotash
This tomato-herb scramble can be adapted to use just about any fresh herbs you have on hand (you can even opt to fold in some cheese at the end if you'd like).
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Proteins
Cuisines
Ingredients
Succotash:
- Lima beans, fresh or frozen (sub peas) - 2 cups
- Onions, red - 1/2 , chopped
- Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g) - 2 cups
- Mint, fresh - 1/2 bunch
- Water - 3 Tbsp
- Butter, unsalted - 2 Tbsp
- Lemons - 1/2 , juice
Tomato and Herb Scramble:
- Tomatoes, cherry - 1 pint , halved
- Garlic - 2 cloves , minced
- Basil leaves - 1/4 cup , minced
- Butter, unsalted - 3 Tbsp
- Paprika - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Eggs, large - 8
Prep
- Defrost lima beans if using frozen.
- Onions/ Corn / Tomatoes - Prep as directed. (Can be done up to 3 days ahead)
- Make herb butter - Garlic / Basil - Prep as directed. Heat butter in the microwave just until softened and starting to melt. Combine butter with garlic, basil, paprika, salt and pepper. (Can be done up to 3 days ahead)
- Mint - Finely chop.
- Eggs - Crack into a mixing bowl and season with some salt and pepper. Whisk well.
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Make
- In a saucepan, combine lima beans, water and butter. 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 mint and a squeeze of lemon. Season with 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 eggs with a little more salt and pepper if desired and serve with succotash on the side!
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