Eggs with Summer Vegetables for a Light and Nourishing Meal

Summer calls for meals that are quick, fresh, and easy to prepare. When the heat rises, the last thing you want is to spend too much time in the kitchen or turn on the oven. That’s why I love this simple recipe for eggs with summer vegetables. It’s a perfect dish for any meal of the day, whether breakfast, lunch, or dinner.

This recipe is not only fast but also flexible. You can cook your eggs sunny-side-up, over-easy, or scrambled. You can use fresh summer vegetables from the garden or leftovers from my Summer Vegetable Sauté recipe. It’s a great way to enjoy the season’s bounty while keeping your meal light and nourishing.

Eggs with Summer Vegetables Recipe

Ingredients

• 1 tablespoon olive oil

• 6 ounces baby potatoes, thinly sliced

• 2 cups thinly sliced or diced vegetables, such as cherry tomatoes, mushrooms, bell peppers, zucchini, or summer squash

• 1-2 scallions, thinly sliced

• 1 teaspoon diced fresh herbs, like basil, rosemary, or thyme

• 4 large eggs, lightly beaten if you'd like scrambled eggs

• Pinch of mineral salt and freshly ground black pepper

  
  

Using fresh herbs adds a wonderful aroma and flavor that brightens the dish aids digestion. I often pick basil or thyme from my garden. but cilantro works too.

Directions

• Heat the olive oil in a large cast-iron or nonstick skillet over medium heat. Add the sliced baby potatoes. Cover the pan and cook, stirring a few times, until the potatoes start to soften, about 8 minutes.

• Add the sliced vegetables and the white parts of the scallions. Cook uncovered, stirring occasionally, until the vegetables are tender and lightly browned, about 8 to 10 minutes. Stir in the fresh herbs. Then, push the vegetable mixture to the edges of the pan.

• Lower the heat to medium-low. Crack the eggs over the pan or pour the beaten eggs into the center of the pan for scrambled eggs. Cook until the eggs set or are softly scrambled for about 2 minutes.

• Remove the pan from heat, and blend everything together if you'd like. Season with a pinch of mineral salt and freshly ground black pepper to taste.

Eggs with Summer Vegetables and a side salad

Tips for Making It Your Own

• Choose your favorite vegetables: Feel free to swap in whatever vegetables you have on hand.

  
  

• Add cheese if you'd like: A sprinkle of feta or goat cheese can add a creamy tang.

  
  

• Use fresh herbs: They make a big difference in flavor. If you don’t have fresh herbs, use dried ones.

  
  

• Try different oils: Olive oil is great, but try avocado oil, butter, or ghee.

  
  

• Serve with whole-grain toast or a side salad: This rounds out the meal nicely.

  
  

Enjoy!