Good morning tastebuds! With roasted cherry tomatoes, fresh veggies and chunky hashbrowns, this egg scramble is the perfect start to any day.
What you'll need:
-3 eggs, beaten
-5 aparagus stalks, chopped into 1 inch segments
-10-15 cherry tomatoes, sliced in half
-1/2 of a white onion
-1 small red potato
-1/2 cup shredded sharp cheddar
-1 tsp. paprikia
-1/2 tsp. salt
-1/2 tsp. pepper
-1 tbsp. butter
-1 sprig of thyme, chopped
What to do:
Preheat oven to 425ºF. Place tomatoes face-up on roasting pan and brush with olive oil. Allow tomatoes to slightly roast in oven for about 15 minutes.
Boil the potato in water for about 15 minutes, or until a fork easily slides through.
When potato is finished, blanch asparagus in the boiling water for 30 to 60 seconds.
Melt 1/2 tbsp. of the butter in a frying pan over low heat. Increase heat to medium-high and add potatoes, salt, pepper and paprika. Toss over heat for 3-4 minutes.
Melt remaining butter in separate frying pan over low heat. Add eggs and scramble over medium-low heat. As egg starts to solidify, add onion, potato, asparagus, tomatoes and thyme. Continue to stir until egg is fully cooked.