10th Week of the CSA – Egg White Scramble with Farm Fresh Veggies!


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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.

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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).

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Evenly distribute the mixture throughout the pan and pour the egg whites over to cover. Top with the shredded Parmesan.

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Continue cooking, pushing the mixture around to avoid burning, until eggs are cooked through. Season with fresh ground pepper and sea salt.

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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!!!

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