Fall Breakfast Scramble
A hearty bowl with fresh pesto, Delicata squash, sweet potato and steamed kale.
Servings: 3 bowls
Calories: 400kcal
Cost: $35
Equipment
- 2 Large baking sheets
- 1 saucepan
- 1 Food processor for the pesto
Ingredients
- 1 Delicata squash halved, cored and sliced ¼ inch thick
- 1 medium sweet potato sliced thin
- 6 eggs (2 per bowl)
- ¼ cup fresh pesto recipe in notes
- 1 cup kale roughly chopped
- 1 tbsp unsalted butter
- 2 tbsp olive oil
- pickled onions for serving
- salt and pepper
- 3 tbsp water
Instructions
- Preheat the oven to 400℉. Line 2 baking sheets with foil or parchment paper. Slice the Delicata in half long ways and scrape out the seeds. Slice the squash into quarter inch pieces. Cut the sweet potato into thin slices or cubes. Place the squash on one baking sheet and the sweet potato on the other. Drizzle 1 tbsp of olive oil onto each pile along with a sprinkle of salt and pepper. Rub the oil into the veggies and then spread them out so they aren't touching.1 Delicata squash, 1 medium sweet potato, 2 tbsp olive oil, salt and pepper
- Place the squash and sweet potato in the oven to roast for 10 minutes. Then remove each pan, flip the squash and potatoes, and return to the oven to bake for 10 more minutes, or until as crispy as desired. Remove and let cool.
- In the meantime, prepare the pesto (separate recipe below).¼ cup fresh pesto
- Prep the eggs. In a saucepan, heat the butter over medium high heat. Once melted, add all eggs and immediately scramble them with a spatula so that the yolks are broken up. Scrape the sides of the pan and stir the eggs almost constantly. It's helpful to actually pick up the saucepan away from the heat every 10 seconds while you stir to prevent them from drying out or over cooking. Once the eggs look just set (but still creamy), it's time to spoon the eggs into the bowls (about 2 minutes)6 eggs, 1 tbsp unsalted butter
- In the same saucepan (after the eggs are out), add the chopped kale and 3 tbsp of water. Place the heat on medium low and put a lid on the saucepan so the kale steams. After 3-4 minutes, the kale will be vivid green and warm. Add it to the bowls (tongs are helpful to avoid excess moisture.1 cup kale, 3 tbsp water
- Divide squash and sweet potato among the bowls. Add pickled red onions and drizzle with pesto. Enjoy!pickled onions
Notes
For my favorite pesto:
Ingredients:
1 cup basil leaves,
½ cup of parsley leaves,
juice of 1 lemon,
3 cloves garlic (peeled),
¼ cup toasted pine nuts,
½ cup olive oil,
¾ cup grated Parmesan,
ground pepper,
pinch of salt,
red pepper flakes Directions: In a food processor, add the garlic, pine nuts, basil, parsley, lemon juice, and parmesan. Add a pinch of salt, pepper and red pepper flakes. Pulse until smooth. Add the olive oil and pulse until smooth again.
½ cup of parsley leaves,
juice of 1 lemon,
3 cloves garlic (peeled),
¼ cup toasted pine nuts,
½ cup olive oil,
¾ cup grated Parmesan,
ground pepper,
pinch of salt,
red pepper flakes Directions: In a food processor, add the garlic, pine nuts, basil, parsley, lemon juice, and parmesan. Add a pinch of salt, pepper and red pepper flakes. Pulse until smooth. Add the olive oil and pulse until smooth again.