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Tomato and Herb Scramble
with edamame "succotash"

Active: 30 min Total: 30 min
This tomato-herb scramble can be adapted to use just about any fresh or dried herbs you have on hand (you can even opt to fold in some cheese right at the end if you'd like). This meal was first featured in July 2015.
Smarts: Traditional succotash is made with lima beans. Because lima beans can be a love 'em or hate 'em ingredient, we decided to use edamame in this version. Edamame has a similar texture to lima beans plus we're using edamame in another meal this week, so you can just buy a large frozen bag and use it all up.


Edamame "Succotash":
  • Edamame, shelled - 1 cup
  • Onions, medium red - 1/2 , chopped
  • Corn kernels, fresh or frozen - 1 1/2 cups
  • Water - 1 Tbsp
  • Butter - 2 Tbsp
  • Lemon juice - 2 tsp
Tomato and Herb Scramble:
  • Tomatoes, cherry or grape - 2 cups , halved
  • Garlic - 2 cloves , chopped
  • Green onions - 1 stalk , chopped, green parts only
  • Butter - 4 Tbsp
  • Paprika - 1 1/2 tsp
  • Italian seasoning - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Eggs - 8


  1. Edamame - If using frozen edamame, defrost.
  2. Tomatoes / Onions / Corn - Prep as directed. Combine onions and corn. Store tomatoes separately. (Can be done up to 3 days ahead)
  3. Make herb butter - Chop garlic and green parts of green onions (discard white parts). Heat butter (portion for the scramble) in the microwave until just starting to melt. Stir garlic, green parts of green onions, paprika, Italian seasoning, salt and pepper into butter. (Can be done up to 3 days ahead)
  4. Eggs - Crack into a mixing bowl and season with some salt and pepper. Whisk well.

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  1. In a saucepan, combine edamame, onions, corn, water and butter (portion for the succotash). Cover and cook over medium-high heat until corn is warmed through and onions are tender, ~3 minutes. Remove the cover and continue cooking until excess water has cooked off. Stir in lemon juice. Season with some salt and pepper. Set aside, covered.
  2. 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.
  3. Season eggs with some more salt and pepper, if needed. Serve with succotash on the side!
  4. Note: If you are planning to make Wednesday's chilaquiles, take tortillas out and leave them uncovered at room temperature overnight. They will hold up better during cooking if they are a bit stale.



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