Here’s a simple recipe for when you have just a small amount of greens on hand. With their dark purple stems, beet greens add a nice bit of color and earthy flavor to this easy scramble. A dash of vinegar and zesty herbs brighten the dish. I used lemon balm—but lemon basil, lemon verbena, or thyme work well, too.
Season of Plenty
Yields 1 serving
Recipe: Egg Scramble With Summer Squash And Beet Greens
This is a great recipe for whatever summer greens you have on hand. Spinach, chard, and dandelion greens works especially well. Tougher greens like kale and collard require a longer cooking time—about 3–5 minutes instead of the minute or so it takes to cook beet greens.
5 minPrep Time
5 minCook Time
10 minTotal Time
- 3 eggs, beaten
- ½ cup yellow summer squash, diced
- large handful of beet greens, chopped into ribbons
- ½ tablespoon fresh or ½ teaspoon dry lemon basil, lemon balm, or other zesty herb
- ½ teaspoon balsamic or fruit vinegar
- pinch of freshly grated nutmeg
- salt to taste
- dash of olive oil (about 1 teaspoon)
- 1 or 2 tablespoons shredded Swiss cheese
- Beat eggs, mixing in nutmeg and a little salt. Set aside.
- Heat nonstick saucepan on stovetop over medium heat.
- Add olive oil to pan and spread over bottom using silicone spatula or other non-scratching utensil.
- Toss in summer squash and cook, stirring frequently, until it starts to turn light golden brown, about 2–3 minutes.
- Add beet greens and cook, stirring, until wilted, about 1–2 minutes.
- Drizzle with vinegar and sprinkle with a touch of salt and herbs. Stir to distribute evenly.
- Pour eggs over vegetables, tilting pan to coat evenly. Sprinkle with Swiss cheese.
- Scramble eggs and veggie mixture with silicone spatula or plastic fork until cooked through.
Season of Plenty