Meatless Monday Recipe: Brussels Sprouts and Asparagus Egg Scramble

Sometimes I feel like my eyes are bigger than my stomach when it comes to buying fresh veggies.  Or maybe it's just that I don't go in with a plan and am incapable of estimating what I'm going to want to eat on any given day of the week. Or I just get lazy and don't want to take the time at night to make them. 

Either way, I sometimes end up with a good amount of veggies that are quickly getting past their prime.  I obviously don't want to throw them out, so I usually turn to one of two options: I either chop them all up, roast them, and then eat them as a side throughout the week, or I make an egg scramble out of them.  

Egg scrambles are great.  They're quick and easy to make, they've got tons of veggies and eggs for protein, there's a million ways to customize them, and you can make as much or as little as you want - so if you want leftovers and easy meals for the rest of the week, just double or triple the recipe.  Plus, you can eat them for breakfast, lunch, or dinner. 

Here's one that I made last week when I got home from work kind of late and didn't really know what to eat (and then ate for 3 nights).  Feel free to throw a piece of toast or an English muffin on the side, too. 

It's not the prettiest thing, but it sure was yummy!

Brussels Sprouts and Asparagus Egg Scramble
(makes about 4 servings, unless you're super hungry)

Ingredients:

• 2 cups Brussels sprouts, quartered
• 2 cups asparagus, sliced into bite-sized pieces
• 1 tablespoon olive oil
• 1 tablespoon butter
• 6 eggs, scrambled
• 1/4 cup shredded cheese (of your choice - I used cheddar)
• Salt, pepper, and garlic powder, to taste

Directions:

1. In a large skillet, heat oil and butter until butter has melted. 
2. Add sprouts and asparagus. 
3. Sprinkle on salt, pepper, and garlic powder and stir to coat. 
4. Cover and let cook, stirring occasionally, until veggies are brown and have softened (about 5-10 minutes, depending on how firm or soft you like your veggies).
5. Once the veggies are done, add in the scrambled eggs, and cook, stirring frequently, until the eggs have firmed up (about 2-3 minutes). 
6. Remove skillet from heat and add cheese.  Stir to combine and melt the cheese. 
7. Serve immediately, or store in tupperware in the fridge and reheat in a skillet or microwave.  

Like I said, this is a very versatile recipe.  Once you have the basics down, you can really add anything that you want - different veggies, meats, cheese.  It's kind of like a quicker version of a fritata, plus you don't have to turn on the oven.  You could also throw in some leftover bread and make it more like a strata. The sky is really the limit here!

Enjoy!