This week’s CSA share from Red Fire Farm was quite the bounty. I missed picking up my share last week b/c I was heading to NJ… and good thing, b/c otherwise I’d be overflowing with vegetables at this point.
Week 10 CSA
1 head leaf lettuce
1 quart heirloom tomatoes
1.25 lb baby beet greens (red and yellow)
2 lbs red and white potatoes
2 eggplants (pale green baby ones)
1 lb mixed squash (pattypan, zucchini, summer squash)
1 bunch basil
5 ears corn
1 bunch yellow Swiss chard
1 bulb garlic (which I used in the steamed clams I made last night)
When it was time to make some breakfast this morning, I knew immediately that I wanted to use some of this week’s loot.
Some type of egg dish was the clear option… and I decided to go for egg whites, since I’m trying to be SOMEWHAT healthy.
Egg White Scramble with Baby Zucchini, Beet Greens and Heirloom Tomatoes
1/2 cup egg whites
1/2 cup chopped tomato
1/2 cup chopped baby beet greens
4 basil leaves chopped
1 small summer squash, halved and sliced thinly
1 tbsp shredded Parmesan cheese
Salt and pepper to taste
In a large skillet coated with cooking spray, saute the zucchini and tomatoes until partially cooked. I also added a bit of salt here to bring out the tomato’s flavor.
Toss in the beet greens and basil, stir fry for another 30 seconds or so (until wilted).
Evenly distribute the mixture throughout the pan and pour the egg whites over to cover. Top with the shredded Parmesan.
Continue cooking, pushing the mixture around to avoid burning, until eggs are cooked through. Season with fresh ground pepper and sea salt.
It was delicious! I was shocked by how much flavor the baby beet greens added to the dish… it had a very distinct beet flavor at times. I served this with two sliced fresh apricots and a big fat Starbucks Iced Grande, Triple, Skinny, extra caramel, Caramel Macchiato!!!