Southwest Scramble

Serves: 2 to 3

INGREDIENTS

• Baby red potatoes (9)
• Cherry tomatoes (5+)
• Mozzarella cheese (shredded)
• White onion (1/4 chopped)
• Sweet corn. Canned or fresh. (1/2 cup)
• Mushrooms (7-10)
• Green onion (1/2 cup)
• Garlic (1 clove)
• Eggs (4)
• Olive oil (5 tablespoons)
• Salt

Start by halving the potatoes. Then slice them, the mushrooms, and onion. Add a healthy coating of olive oil (3 or 4 tablespoons) and set the heat to medium.  Wait until the onions and potatoes become a little translucent before adding the garlic.

After adding the garlic, cover and cook on medium until the potatoes start to brown. Mixing every couple of minutes.

While that’s cooking, get your sweet corn and green onions prepared. Once the potatoes start to brown, toss half of the corn and green onions in and cover up again for a couple minutes. We’re only interested in heating them up a bit.

Save the other half of the corn and green onions. We’ll be adding them at the very end. The cherry tomatoes, cheese, corn, and green onions all get added right before serving. Part of what made this dish so great for me was the difference in texture and temperature this added.

Now for the eggs. There’s nothing special here. Heat a new pan to medium, and scramble 4 eggs with a couple tablespoons of olive oil.

Plate the eggs next to the rest of the scramble instead of mixing them together. Top with the rest of the corn, green onions, and the halved cherry tomatoes. Sprinkle with salt and mozzarella.

That’s it!

The only thing that makes this different from a traditional scramble is how it’s presented.  The eggs were easier to keep whole and fluffy and it let us pick and choose what we put on our plates a little better. This way, all the ingredients stand out and get a chance to shine on their own.