Farmers Market Eggs with Shishito Peppers

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The beginning of May is always really exciting. More and more local farmers market start to pop up, carrying all of my favorite fruits and vegetable. I was especially excited to see that Shishito peppers are in season. On Thursday, I went to my local farmers market and picked up a dozen pasture raised eggs. What I love about pasture raised eggs is that they are not only local but they are full of flavor. The nutrient content in eggs from farm-fresh, free-range, grain-fed, hormone-free naturally-raised chickens is higher than in commercially raised eggs. They are also fresher than supermarket eggs.

This Farmers Market Eggs with Shishito Peppers recipe was inspired by all of the ingredients I purchased at the farmers market (with the exception of salt, paper, red chili flakes…). Scrambling eggs with vegetables and greens is a fast and easy way to prepare a nutritious breakfast. Stir in almost any sautéed vegetables that strike your fancy, such as the asparagus and zucchini used here. Arugula can stand in for the spinach. The Shishito peppers are one of my favorite peppers. They are typically quite mild but there is the rare chance of an spicy one, adding a nice crunch and burst of flavor.

Farmers Market Eggs with Shishito Peppers

What You’ll Need

5 – 6 Eggs
6 asparagus spears, chopped
1 yellow squash, chopped
1 green zucchini, chopped
8 shishito peppers, chopped
1/2 cup of spinach, chopped
4 garlic cloves, minced
1 teaspoon of tarragon, chopped
salt, to taste
peper, to taste
red chili flakes, to taste
manchego cheese (optional)
1 tablespoon of sunflower oil

Farmers Market Eggs with Shishito Peppers

In a bowl, you’ll want to whisk together the eggs, and a pinch each of salt and pepper. Continue whisking until the eggs are nice and frothy, and set aside.

Using a nonstick fry pan over medium heat, warm the oil. Add the zucchini, shishito peppers, asparagus, garlic and another pinch of salt. Cook, stirring, until just tender for about 1 minute. Add the tarragon and stir to combine. The tarragon will create great flavor and is a lovely aromatic. Reduce the heat to medium-low, add the egg mixture and cook, without stirring, until the eggs just begin to set, for about 1 minute. Using a heatproof rubber spatula, gently push the eggs around the pan, letting any uncooked egg run onto the bottom of the pan.

When the eggs are about half-cooked, after 1 to 2 minutes more, add the spinach and red chili flakes. Stir gently to combine and continue cooking until the eggs are completely set but are still moist, about 1 minute more. Transfer the scramble to a warmed platter and serve immediately. This recipe Serves 4.

Farmers-Market-Eggs-with-Shishito-Peppers

Farmers Market Eggs with Shishito Peppers farmers market eggs with shishito peppers1

Farmers Market Eggs with Shishito Peppers

Ingredients
  

  • 5 - 6 Eggs
  • 6 asparagus spears chopped
  • 1 yellow squash chopped
  • 1 green zucchini chopped
  • 8 shishito peppers chopped
  • 1/2 cup of spinach chopped
  • 4 garlic cloves minced
  • 1 teaspoon of tarragon chopped
  • salt to taste
  • peper to taste
  • red chili flakes to taste
  • manchego cheese optional
  • 1 tablespoon of sunflower oil

Instructions
 

  • In a bowl, you'll want to whisk together the eggs, and a pinch each of salt and pepper. Continue whisking until the eggs are nice and frothy, and set aside.
  • Using a nonstick fry pan over medium heat, warm the oil.
  • Add the zucchini, shishito peppers, asparagus, garlic and another pinch of salt. Cook, stirring, until just tender for about 1 minute.
  • Add the tarragon and stir to combine. The tarragon will create great flavor and is a lovely aromatic. Reduce the heat to medium-low, add the egg mixture and cook, without stirring, until the eggs just begin to set, for about 1 minute.
  • Using a heatproof rubber spatula, gently push the eggs around the pan, letting any uncooked egg run onto the bottom of the pan.
  • When the eggs are about half-cooked, after 1 to 2 minutes more, add the spinach and red chili flakes. Stir gently to combine and continue cooking until the eggs are completely set but are still moist, about 1 minute more. Transfer the scramble to a warmed platter and serve immediately. This recipe Serves 4.

 

Hi, I’m Valerie!

I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.