Friday, March 30, 2012

Brussels sprout scramble

I pulled this together one morning to use up some excess Brussels sprouts that we had blanched and then not needed all of for a different dish. I was worried about them going bad, and figured that if broccoli is good in a breakfast scramble, why not Brussels sprouts? If we had had any onion, I would have used that as well, since onion is awesome in scrambles. I used powdered tomato to give some depth to this; I found it at a spice store near me, but I've never seen it anywhere else. It's just dehydrated tomato, so tomato paste would work in its place. I liked what the tiny bit of tomato did for the flavor. I also liked the Kerrygold reserve cheddar I stirred into it at the end. That's a nice cheese. I didn't have high expectations for this scramble, but it was actually pretty good, and I was definitely pleased to use up some leftovers.

Brussels sprout scramble
Serves 2.

Butter for the pan
1 clove garlic, minced
1 cup thinly sliced Brussels sprouts (mine were blanched, but raw would work too)
4 eggs
1/4 cup milk
1/2 tsp powdered tomato, or a little tomato paste
1/4 cup good cheddar cheese

Put some buttter in a pan (I used nonstick) over medium heat. Add garlic and Brussels sprouts. Cook, stirring occasionally, until browned and softened. In the meantime, whisk eggs, milk, and tomato paste in a medium bowl. When the veggies are ready, pour egg mixture in and scramble. After the eggs are cooked, stir in cheddar cheese.

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