A Graceful Scramble
- 8 eggs, whisked
- 1 tbsp Olive Oil
- 1 clove garlic, minced
- 1/2 lb cremini mushrooms, cleaned and sliced
- 2 tomatoes, roma, or what you have on hand, cut into chunks
- 1 bunch rapini cut into small pieces. (If the lower stalks are getting thick, don't use them.)
- fresh parsley
- salt and pepper to taste
With the fresh rapini available at farmer's markets now, we thought we'd give you a nice light dinner scramble recipe to try. This is a lovely, colorful dish for an early summer's evening and it also makes a great brunch offering.
Heat the olive oil in a pan at medium heat. Add the garlic and saute for a couple of minutes or so.
Add the mushrooms and rapini. Saute for 5-8 minutes, stiring occasionally. Put in the tomatoes and stir until mixed in well. Add the eggs and stir until cooked through. Add the parsley. Season with salt and pepper to your liking.
You can also add a good sausage meat (cooked), some grated parmesan cheese, and/or grated zucchini.
This is great served with toasted caraway rye bread. We enjoy this recipe for dinner with a glass of The Four Graces Pinot Blanc.