Veggie Scrambles

Disclaimer: This was originally a Frittata recipe.  However, I am not good at making frittata's on the stove (I prefer baking them), so this ended up being a veggie scramble.  Here is the original recipe:

Calico Pepper Frittata
1 medium green pepper, chopped
1 medium red bell pepper, chopped
1 spicy pepper, seeded and chopped
1 medium onion, chopped
(my addition) 1 medium tomato, seeded & chopped
(my addition) 3 okras, sliced
1 garlic clove, minced
1 Tbsp olive oil
5 eggs
1 1/4 cup egg substitute
1 Tbsp grated Romano cheese (I substituted monterrey jack)
1/2 tsp salt
1/8 tsp pepper

In a large nonstick skillet, saute veggies and garlic in oil until crisp-tender.  In large bowl, whisk eggs & egg substitute.  Pour into the skillet.  Sprinkle with cheese, salt & pepper.

As the eggs set, lift edges, letting uncooked portion flow underneath (or in my case, just scramble the whole thing as it cooks).  Cook until eggs are completely set, about 8-10 minutes.  Cut into wedges (or serve as you would scrambled eggs).

This is a picture of another veggie scramble I made.  I simply stirred some eggs together with some of our garden vegetables and cooked it like I would scrambled eggs.  I served it with bacon and some leftover Italian bread I had from the Panzanella recipe. 

The frittata recipe is from Birds & Bloom Grow It Cook It (A to Z veggie guide plus 350+ tips for your BEST garden ever!!).  You have probably noticed by now that I love this magazine.  Every recipe I have made from it has been delicious (even when I have to adjust for my lack in cooking skills). 

Fried Okra

This was our first attempt at cooking okra from our garden.  I am not a big okra fan unless it's pickled (I like most everything pickled), but this was a good recipe that we will try again.

Fried Okra

1 1/2 cups sliced okra
3 Tbsp buttermilk
2 Tbsp flour
2 Tbsp cornmeal
1/4 tsp salt
1/4 tsp garlic powder
1/8 tsp pepper
Oil for frying (we used canola)

Pat okra dry with paper towels.  Place buttermilk in a shallow bowl.  In another shallow bowl, combine the flour, cornmeal, salt, garlic powder and pepper.  Dip okra in buttermilk, then roll in cornmeal mixture.

Heat 1 inch of oil in a pan.  Fry okra, a few pieces at a time (1-3 minutes each side) until golden brown.  Drain on a paper towel.

We served it with some homemade pepper jelly, but it would be good dipped in sweet & sour sauce, too.

This recipe was taken from Birds & Bloom Grow It Cook It (A to Z veggie guide plus 350+ tips for your BEST garden ever!!)