Breakfast this morning is a delightful concoctions that I call “mystery scramble”. It features pretty much anything I have in the fridge at the current moment, with a bunch of eggs dumped ontop and loosely scrambled.
- 1 small onion
- 2-3 cloves of garlic
- swig of olive oil or chunk of butter…or both
- a cup of eggplant cut into cubes
- a cup of zucchini cut into cubes
- handful of spinach, frozen of fresh
- 8 tiny red potatoes, or around 2 big ones
- 4 eggs
- a little heap of chives and scallions
- handful of goat cheese, crumbled
- salt, pepper, etc.
- Cholula, motherfucka!
For prep, you should precook the potatoes to get them fairly soft. I just threw them in the microwave for 3 minutes, in two batches, since I had a million little tiny ones. I’m sure you can pre-cut them to make them cook faster, boil them, whatever.
Get yourself a big-ass frying pan and throw in everything from the onion down to to the potatos. Crank up the heat to medium-high. We want this stuff to be crispy and browned, so make sure there’s enough oil/butter. I probably don’t recommend a lid, as everything might get soggy/steamed.
Once you’re happy with the golden crispness of the potatoes and zucchini (the two items that require the most time to brown up), you can kick the heat up to high, and crack in the eggs. Just pour or crack them right in there, don’t whisk or scramble first.
Give the concoction a few pokes or stirs, breaking the egg up into chunks the size of the potatoes/zucc. Some egg will also coat things like batter. This is okay, and makes the potato bites taste extra eggy and flavorful. Don’t beat the dish to death, keep a light touch when you’re stirring, combining.
Throw in the chives, salt, pepper, maybe crushed red pepper, whatever toppings. Give the pan a flip to mix everything, then turn off the heat (or take off heat if electric range). Crumble the goat cheese ontop.
Serve and enjoy. Oh, and now might be a good time for the Cholula to pay a visit.