Recipe courtesy of Bill Wavrin

Veggie and Egg Unite Scramble

  • Level: Intermediate
  • Total: 32 min
  • Prep: 20 min
  • Cook: 12 min
  • Yield: 8 servings
Save Recipe

Ingredients

1/2 teaspoon olive oil

1/2 cup diced onion

1/2 cup sliced asparagus

1/2 cup chopped Swiss chard

1/2 teaspoon curry powder

1/4 pound firm tofu, crumbled

1/2 cup diced tomato

Fresh ground pepper

16 egg whites

8 (6-inch) corn tortillas

Roasted Salsa Colorado, recipe follows

Roasted Salsa Colorado:

 2 ancho chiles, stemmed and seeded 

5 plum tomatoes

 1 onion, peeled and quartered

 2 cloves garlic, minced

 1 tablespoon chopped fresh oregano leaves

 2 tablespoons chopped fresh cilantro leaves

 Salt

Directions

  1. In a hot saute pan over medium heat, add the oil, and saute the onion, asparagus and Swiss chard for about 2 minutes, until softened. Saute for an additional 2 minutes, stirring. Mix the curry and tofu with the sauteing veggies. Reduce the heat to low and stir the eggs. Continue to cook and stir only when the eggs are set, about 3 to 4 minutes or until the eggs are cooked to your liking. Serve 4 ounces of the golden eggs with warm tortillas and fresh salsa Rancho Colorado.

Roasted Salsa Colorado:

  1. Toast the chiles in a dry saute pan over medium high heat until brown for 1 minute. Remove from the pan and set aside. Add the tomatoes and onion and cook, turning until the tomatoes and onion are well browned and start to fall apart. This will take about 10 minutes. Place the chiles with 1 of the charred tomatoes and a little onion in a blender or food processor and process until blended add the remaining tomato, onion, garlic, oregano, and cilantro and pulse until chunky. Season with the salt. 
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Perfect Scrambled Eggs

Sunny's Perfect Scrambled Cheesy Eggs

Scrambled Eggs Unscrambled

Scrambled Eggs Unscrambled

Scrambled Eggs

Scrambled Eggs