Weekend Veggie Scramble

Just about everyone enjoys a special breakfast or brunch on a weekend morning. But what if blowing ten or twelve bucks a head doesn't fit into the family budget? Not to worry. One cool solution is to put together a scramble with mostly veggie ingredients you have on hand.

Accordingly, this recipe is extremely adaptable and reflects what Mark and Sheri' had in the kitchen on a recent Saturday morning. Go ahead and experiment with different combinations of things. The one thing that's consistent is the fact that what we're dealing with here is basically scrambled eggs with stuff added for color and flavor.

And don't limit dishes like this to morning only. Breakfast-for-dinner can be fun and delicious!

Makes four servings.

1/2 red onion, peeled, halved & sliced thinly
2 small red new potatoes, scrubbed and diced
2 fresh jalapeno peppers, seeded and minced
1/2 red bell pepper, cored, seeded and diced
1 small bunch broccoli, florets cut into small bite-size pieces
1 small zucchini, trimmed and diced
12 cherry tomatoes, halved
1 lb. baby spinach leaves, stemmed and washed

8 whole eggs
3 Tbsp. low-fat milk
Salt & pepper

4 thick slices sourdough bread
Salted butter, room temperature

In a large saute pan, melt the butter. When it's hot, add the onions and saute for about a minute. Then add all the other vegetables except the tomatoes and spinach, and stir-fry for about five minutes until crisp-tender. Add the cherry tomatoes and spinach and toss until the spinach is completely wilted.

Meanwhile, whisk the eggs with the milk until well scrambled. Add to the veggies in the pan and turn the heat to medium-low. Add salt and pepper (or any other herbs or spices you like) and cook the eggs, turning with a wide spatula, until set.

Toast the sourdough bread and spread it with butter. Serve the scramble on wide plates alongside toast. Enjoy!