Tomato and Herb Scramble
succotash

Name: Tomato and Herb Scramble
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 cups Lima beans, fresh or frozen (sub peas); 1/2 Onions, red, chopped; 2 cups Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g); 1/2 bunch Mint, fresh; 3 Tbsp Water; 2 Tbsp Butter, unsalted; 1/2 Lemons, juice; 1 pint Tomatoes, cherry, halved; 2 cloves Garlic, minced; 1/4 cup Basil leaves, minced; 3 Tbsp Butter, unsalted; 1 tsp Paprika; 1/2 tsp Salt; 1/2 tsp Black pepper; 8 Eggs, large

Active: 25 min Total: 25 min

Original GF Paleo Vegetarian

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).

Ingredients

Metric

Servings:

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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