A Cozy Fall Scramble
Ally is back and sharing a cozy fall recipe for us! all of the recipes she makes are quick and easy for the gals like myself that love food but don’t love making time for cooking. let’s dig in
Once cool weather rolls around, I find myself craving slightly heartier, warmer meals. This simple dish is easily adaptable to whatever fall produce you have on hand (any sort of squash would work). Feel free to leave out the bacon or substitute with some chicken sausage. No matter what, you’ll end up with a cozy dish that takes less than 30 minutes to make. (Pro tip: Save yourself some time and leave the skin on your carrots and potatoes- just give them a good scrub before using.)
Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper for easy clean-up.
In a medium bowl, combine the carrots, sweet potatoes, bread, garlic cloves, and rosemary leaves. Drizzle with a generous glug of avocado oil, and sprinkle with salt, pepper, and ¼ teaspoon crushed red pepper flakes. Use tongs to toss together and ensure everything gets a little oil.
Spread mixture onto the parchment paper. Distribute the bacon pieces around the pan.
Bake for 15 minutes.
Meanwhile, add the kale pieces to the same bowl. Toss with oil, salt, and pepper.
After 15 minutes, add the kale to the baking sheet and toss everything around. Return the pan to the oven and bake for 5-10 more minutes, or until the veggies are tender and the kale is crisp.
Meanwhile, heat a medium skillet over medium low heat. Once warm, add a drizzle of oil. Add the eggs and milk to the pan, stirring to break up the yolks. Sprinkle with salt, pepper, and a pinch of red pepper flakes. As the eggs begin to cook, use a rubber spatula to gently scrape along the bottom of the pan, scrambling the eggs until they are cooked, fluffy, and soft.
Divide the veggie mixture between plates. Top with scrambled eggs and some freshly grated cheese. Serve immediately.
Cozy Fall Scramble
2 carrots, chopped into ½-inch pieces
2 small sweet potatoes, chopped into ½-inch pieces
2 thick slices of crusty bread, torn or cut into 1-inch pieces
2 garlic cloves, peeled and cut in half
Leaves from 1 sprig rosemary
¼ teaspoon crushed red pepper flakes, plus a pinch for eggs
2 slices bacon, cut into 1-inch pieces
3 kale leaves, destemmed and ripped into pieces
1 tablespoon milk
Grated Asiago cheese, for topping (optional)