Healthy & Delicious: Scallion Scrambled Eggs with Cumin

Editor's note: On Mondays, Kristen Swensson Sturt of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!

[Photograph: Kristen Swensson Sturt]<

Thanks to a recent move, my commute has changed from a relatively quick 30 minutes on a single subway train to a seemingly interminable 60 minutes with two transfers. I'm not complaining; the new place is aces. The heat functions, the fridge was manufactured during my lifetime, and the stove vent blows out of the building, rather than back into the kitchen.

Still, that extra time spent getting to and from work has put a crimp in my cooking. Dishes with hour-long preparations mean I don't eat until after The Office is over. Even then, pulling a plate together interrupts 30 Rock. Subsequently, I've been searching for fast dinners; recipes that can be prepped, cooked, and eaten before Community begins.

So, I turn to eggs. Scallion Scrambled Eggs with Cumin, an Iranian-inspired meal from Faye Levy's Feast from the Middle East, to be exact. It comes together in about 15 minutes, chopping included, and is a nice twist on your standard scramble. Health-wise, it's far from a low-fat dish, but that's okay. Healthy food need not be low-fat food, especially when it's packed with protein and produce like this.

The only caveat: This isn't a whole meal, and you'll need at least one additional side dish to go with it. Just make sure it can be assembled quickly, so you can sit down in time for Parks and Rec. (We will ignore that Outsourced exists.)

Note: The eggs look brownish in this picture, yes, but color is actually correct. There's a lot of cumin in 'em, which darkens the finished product.

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Healthy & Delicious: Scallion Scrambled Eggs with Cumin

About This Recipe

Yield:3 or 4
Active time:10
Total time:15
Special equipment:bowl, nonstick skillet, knife, cutting board, measuring spoons
Rated:

Ingredients

  • 6 to 8 scallions, white and green parts separated
  • 4 eggs
  • 2 or 3 egg whites
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 small tomato, halved, seeded, and sliced thin
  • 6 kalamata olives, pitted and sliced

Procedures

  1. 1

    Chop green parts of scallion. Slice white parts lengthwise, then chop small. Set aside.

  2. 2

    Heat olive oil in a large nonstick skillet over low heat.

  3. 3

    Meanwhile, in a medium bowl, whisk eggs, egg whites, cumin, salt, and pepper together. Add scallions and garlic and stir. Add to pan and scramble slowly, to desired doneness.

  4. 4

    Plate, top with tomato and olives, and serve immediately.

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