Go Back

Farmers Market Eggs with Shishito Peppers

Print Recipe Pin Recipe
Ingredients Method

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

Method
 

  1. 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.
  2. Using a nonstick fry pan over medium heat, warm the oil.
  3. Add the zucchini, shishito peppers, asparagus, garlic and another pinch of salt. Cook, stirring, until just tender for about 1 minute.
  4. 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.
  5. Using a heatproof rubber spatula, gently push the eggs around the pan, letting any uncooked egg run onto the bottom of the pan.
  6. 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.