Farmers Market Scramble

Vegetarian
Gluten Free
Health score
4%
Farmers Market Scramble
24 min.
12
204kcal

Suggestions


Welcome to a delightful culinary experience with our Farmers Market Scramble, a vibrant and nutritious dish that brings the essence of fresh produce right to your breakfast table. Perfect for morning meals, brunch gatherings, or a cozy breakfast with family, this vegetarian and gluten-free scramble is sure to impress both guests and family members alike.

Imagine starting your day with fluffy scrambled eggs enriched with the flavors of fresh chives, parsley, and juicy tomatoes, all brought together by a hint of creamy richness from butter and whipping cream. With just 24 minutes of preparation time, you can whip up a generous serving for up to 12 people, making it an ideal choice for hosting weekend brunches or special occasions.

Not only does this dish celebrate the bounty of the farmers market, but it also offers a wholesome caloric profile, filling you with energy and nutrition. With a delightful balance of protein, fats, and minimal carbohydrates, the Farmers Market Scramble will keep you satisfied and fueled for the day ahead. Gather your loved ones, savor the delightful flavors, and enjoy the simple joy of cooking together. Your taste buds will thank you!

Ingredients

  • 0.3 cup butter divided
  • 24 large eggs 
  • 0.3 cup chives fresh chopped
  • 0.3 cup parsley fresh chopped
  • 0.5 teaspoon hot sauce 
  • 0.5 cup milk 
  • 0.5 teaspoon pepper freshly ground
  • 1.5 teaspoons salt 
  • large tomatoes drained chopped
  • 0.3 cup whipping cream 

Equipment

  • bowl
  • frying pan
  • whisk
  • spatula

Directions

  1. Whisk together first 6 ingredients in a large bowl.
  2. Melt 2 Tbsp. butter in a large nonstick skillet over medium heat; add half of egg mixture, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds. Cook until eggs are thickened but still moist. (Do not stir constantly.) Stir in half of tomato.
  3. Remove from heat, and transfer to a warm platter. Repeat procedure with remaining butter, egg mixture, and tomato.
  4. Sprinkle whole platter of eggs with chives and parsley; serve hot.

Nutrition Facts

Calories204kcal
Protein26.48%
Fat69.33%
Carbs4.19%

Properties

Glycemic Index
19.58
Glycemic Load
0.37
Inflammation Score
-5
Nutrition Score
11.913043452346%

Flavonoids

Naringenin
0.1mg
Apigenin
2.69mg
Luteolin
0.02mg
Isorhamnetin
0.08mg
Kaempferol
0.14mg
Myricetin
0.21mg
Quercetin
0.14mg

Nutrients percent of daily need

Calories:203.61kcal
10.18%
Fat:15.51g
23.87%
Saturated Fat:6.9g
43.12%
Carbohydrates:2.11g
0.7%
Net Carbohydrates:1.84g
0.67%
Sugar:1.44g
1.6%
Cholesterol:388.99mg
129.66%
Sodium:474.21mg
20.62%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.33g
26.66%
Selenium:31.11µg
44.44%
Vitamin B2:0.49mg
28.68%
Vitamin K:25.03µg
23.83%
Phosphorus:217.44mg
21.74%
Vitamin A:1028.27IU
20.57%
Vitamin B5:1.61mg
16.12%
Vitamin B12:0.96µg
16.01%
Vitamin D:2.19µg
14.61%
Folate:52.71µg
13.18%
Iron:1.9mg
10.57%
Vitamin B6:0.19mg
9.67%
Zinc:1.4mg
9.3%
Vitamin E:1.31mg
8.7%
Calcium:77.74mg
7.77%
Potassium:206.66mg
5.9%
Vitamin C:4.54mg
5.5%
Copper:0.09mg
4.33%
Magnesium:16.58mg
4.15%
Vitamin B1:0.05mg
3.64%
Manganese:0.06mg
3.17%
Fiber:0.27g
1.09%
Vitamin B3:0.21mg
1.03%
Source:My Recipes