Well good morning my friends! I hope you have a steaming mug of coffee ready because today we discuss this quick and easy summer veggie egg scramble.
Which means it’s a most egg-cellent morning indeed! <— Like what I did there? Yeah, I know. So ridiculously corny. And umm, not original in the slightest.
Which I completely blame on the heat. I swear it has turned my brain into complete and utter mush. To make matters even worse, we’ve had a fair amount of summer storms over the last few weeks. And they just completely put me in the mood for movie time / good book time / sitting on the couch watching the rain time. Yes yes and yes. I mean, these are the lazy days of summer, right??? Don’t answer that.
But anyway. Let’s get back to the eggs at hand!
This dish is essentially a summer spin on my southwest egg scramble. And was really created out of a need to use up some of our CSA produce.
Now, I’ll be the first to admit that I absolutely love fresh summer corn. But guys. I seriously have corn coming out of my eyeballs with the insane amounts that we’ve been getting in our weekly CSA deliveries. It’s madness I tell you!
Also madness? The amount of times that I’ve made this sweet potato corn chowder to use up said corn. Because it calls for FIVE ears of corn. Chowder to the rescue!
And while this egg scramble only calls for one, I will absolutely still take it. Because there’s also some zucchini and cherry tomatoes involved. And fresh basil! And garlic! And avocado!
It’s ridiculously easy to pull together, packed with summer veggie goodness and oh-so-flavorful. And is downright perfection when served with some really good bread. ♡
