Brussels Sprouts Scramble with Pecorino
This autumn inspired breakfast is packed with green vegetables, fresh herbs, and savory Pecorino.
Equipment
- 1 large non-stick skillet
- 1 paring knife
- 1 wooden spoon
- 1 grater
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter or rendered pork fat
- ¼ white onion finely diced
- 2 garlic cloves peeled and minced
- 8 Brussels sprouts trimmed, halved, and thinly sliced
- kosher salt
- ¼ tsp freshly ground pepper plus more for garnish
- 5 eggs lightly beaten
- ⅔ cup Pecorino Romano finely grated and loosely packed
- 3 tbsp fresh chives roughly chopped and divided
- 2 tbsp fresh dill roughly chopped and divided
- 1 cup pea shoots may sub mixed greens, microgreens, spinach, or arugula
Instructions
- Heat olive oil and butter in a large non-stick skillet over medium-high heat.
- When butter is melted and oil is hot (but not smoking), add onions and garlic; stir to coat. Add a sprinkling of salt, and sauté until the onions are soft, about 3 minutes.
- Add Brussels sprouts and black pepper, cook for another 3 minutes, stirring occasionally.
- Pour in beaten eggs and immediately turn the heat down to low. Stir in the pecorino Romano, 2 tbsp chives, and 1 tbsp dill; fold to combine. Continue stirring/folding until cheese is melted and eggs are light and fluffy.
- Arrange pea shoots around the scrambled eggs and garnish with remaining 1 tbsp of chives and dill.
- Served with sourdough toasts drizzled in Arbequina extra-virgin olive oil and a sprinkling of Maldon smoked sea salt, pickled turnips, and Castelvetrano olives.
