Flower Child Scramble

A couple of weeks ago my husband and I went out for breakfast. It was the first week-end in a long time that we had no actual plans. I almost felt like I was on a mini vacation. Saturday morning we woke up, went hiking and then decided to try The Henry, a new restaurant in Scottsdale. The décor was fairly masculine, kind of like Mid Century Modern meets Victorian meets office. It is touted as a neighborhood restaurant where friends and family can gather and grab a cup of coffee or a complete meal. The menu is pretty eclectic; there are traditional dishes, great salads, sandwiches and even Heirloom quinoa tacos. I ordered the flower child scramble and it was delicious. Simply put it was organic eggs scrambled with mushrooms, butternut squash and kale.

I thought the best way to recreate this recipe would be to prepare each vegetable separately. The butternut squash was peeled, cubed and roasted, the mushrooms sauteed in olive oil with a little Marsala wine added at the very end. The kale was sauteed and then ½ cup of water was added to help cook it down and make it a little softer. I scrambled the eggs by themselves and then added the ingredients and garnished with fresh Parmesan cheese.

Ingredients:

Extra Virgin Olive oil
1/2 butternut squash (peeled and cut into small dice)
2 large kale leaves (stem removed and cut into thin slices)
1/2 cup water
8 ounces cremini mushrooms (wiped clean and cut into quarters)
2 tablespoons Marsala wine (or cognac, white wine would be great too)
6 eggs (whisked together, medium bowl)
Salt and pepper
Fresh Parmesan for garnish

To prepare:

Preheat oven to 400°

In a medium sized oven proof dish place prepared butternut squash pieces and 1 tablespoon of olive oil, mix together with hands, or a large spoon. (Whatever works best for you). Bake for 25 minutes, stirring squash halfway through. Remove from oven, set aside.

Next the kale, in a medium size skillet on medium high heat add olive oil, then kale and cook stirring frequently until wilted, add 1/2 cup water and cook down until water evaporates and kale is soft, remove from pan and set aside in a small bowl.

Now for the mushrooms, in the same skillet on medium-high heat add a tablespoon of olive oil, then place mushrooms in skillet and stir occasionally, when mushroom get to the point that they start releasing moisture; about 5 to 8 minutes. Turn down heat a little and add wine. Stir mushrooms until wine evaporates, remove from heat.

In a large non-stick pan on medium heat, add 1 tablespoon olive oil, when pan is hot add eggs, stirring gently. Here you want the eggs just cooked. Remove from heat add the squash, kale and mushrooms.

Gently mix together, top with fresh Parmesan. Serve with a side of fresh fruit. Enjoy!