Perfectly seasoned scrambled eggs with roasted vegetables makes an easy weekend brunch for the family or simple but elegant holiday breakfast menu. Mix and match your favorite veggie combos with fluffy eggs for a protein-packed way to start your day.
PREP TIME 10 minutesminutes
COOK TIME 20 minutesminutes
TOTAL TIME 30 minutesminutes
YIELD 4servings
Ingredients
For the Scrambled Eggs:
8eggs
4tablespoonsbutter
1teaspoonegg seasoningsee notes below
For the Vegetables:
1bunchfresh asparagusrinsed, trimmed, patted dry
1pintcherry tomatoesrinsed and patted dry
1bagmini peppersrinsed and patted dry
1 - 2tablespoonsolive oiluse 1 tablespoon per pan of veggies
Kosher salt and pepper
1/3cupshredded parmesanoptional
Instructions
Roast the Vegetables:
Preheat the oven to 425°F. Wash and dry the vegetables.
It is important to lay the raw veggies in a single layer on a large baking sheet with a bit of breathing room on the pan so the veggies can crisp in the oven and not steam. If you plan to cook all the vegetables at once, you may need two pans.
Drizzle the olive oil over the vegetables and gently toss to coat. Spread back into a single layer. Sprinkle the top with a pinch of kosher salt and pepper.
Roast the vegetables for 15 minutes. They can keep warm in the oven until the eggs are ready to serve, just turn the oven off and keep the door closed.
NOTE: If you want to use the parmesan cheese, sprinkle it over the asparagus and let it roast for 2 minutes at the end so that the cheese melts.
Scramble the Eggs:
Crack the eggs into a mixing bowl. Break all the yolks with a fork and vigoursly whisk them together for 2 minutes. Add the egg seasoning and whisk to combine.
Set a medium-sized nonstick skillet over medium-high heat. Add the butter and let it melt completely.
Once the butter begins to foam, pour the whisked eggs into the pan. Gently stir them with a wooden spoon in a figure 8-formation, running your spoon around the perimeter of the pan every few turns.
As the eggs begin to scramble, gently nudge the eggs around the pan so that they cook on all sides.
The eggs are finished cooking as soon as they are no longer wet looking on the outside. Serve immediately with the prepared vegetables from the oven.
Recipe Notes
Best Egg Seasoning:
The best seasoning for scrambled eggs is fresh herbs if you have them on hand. Otherwise, you can use any one of the following dried herbs, or a combination of them if you prefer:
Dill
Chives
Tarragon
Thyme
I always keep a jar of pre-mixed seasoning in my pantry for eggs. Here are my two favorites:
Lisa Steel's Devilish Dill seasoning blend: This has dried dill and a hint of mustard. it is the spice I used in the photos you see in this post. It complements the vegetables perfectly and dressed up the eggs very nicely.
Vulcan's Fire Salt: My kids and I love this pick when we want our breakfast to have a little kick. A shake of this spicy salt blend adds tons of flavor but doesn't make the eggs too spicy for kids.