My second recipe made from my Farmers Market Chicken is Chicken Scramble. I like to make scrambles for dinner because eggs I consider my favorite food and they are really fast to cook which works out great for nights I get home without a dinner plan. Any chance to have eggs at dinner I will take. I believe the key to a great scramble in my house is putting enough things my kids like into it then adding stuff I know they will avoid and try to sneak it past them. They will eat chicken, eggs, potatoes, and cheddar cheese. They will try to avoid squash, onions, and green peppers.
So for tonight we will use one of the 4 oz containers of leftover chicken. It has white and dark meat in it and was already cooked so it will get thrown into scramble at the end.
We start with the potatoes, two Yukon gold potatoes diced small so they cook fairly fast. Into my largest nonstick pan with a couple tablespoons butter and a little olive oil on med high heat. I sprinkle with salt and pepper and cook 5 minutes or so until browned on that side then flip and add half a large diced red onion that I got at the farmers market with the chicken, two diced green peppers, and one small diced crookneck squash which came from my garden. More salt and pepper goes over all the vegetables now and cook for another 5 minutes stirring them up every couple minutes.
While this is happening I whisked 5 eggs with 2 tablespoon water and a little more salt and pepper in a bowl. I also grate 3/4 cup cheddar cheese.
Now I dump the roast chicken into the pan, reduce heat to medium and pour the whisked eggs in. I scramble them all together in pan and once evenly distributed let the eggs sit and cook in for 2-3 minutes.
Then the cheddar cheese goes on top with a final sprinkling of salt and pepper. I like to cover pan with tin foil for about 2-3 minutes and let it cook and cheese melt into it. Then I remove the tin foil and continue to cook without touching it 1-2 minutes until eggs are all set in scramble.
I use a plastic spatula to cut into wedges like pizza right in pan and everyone gets a big slice. Norah will immediately ask if the green pepper are sweet or hot. I will answer “they are sweet peppers from the garden try them” and she will pretend not to hear me and eat around them but that is ok, eventually she will accidentally eat one and realize they are great!
This is a great low cost and quick dinner to make any weeknight. We use leftover ham sometimes instead of chicken or just bacon if no leftovers are lying around.
- 4 oz cooked sliced chicken
- 5 eggs
- 2 potatoes diced
- 2 green peppers diced
- ½ a large red onion diced
- 1 small summer squash diced
- ¾ cup grated cheddar cheese
- 2 tablespoons water
- 2 tablespoons butter
- 1 tablespoon olive oil
- salt and pepper
- In a nonstick pan on med high heat melt butter and oil together.
- Add potatoes to pan and sprinkle with salt and pepper and allow to brown 5-8 minutes.
- Add green pepper, onion, and squash to pan with salt and pepper and allow to cook 5 minutes.
- Whisk eggs and water together.
- Reduce heat to medium and add chicken then pour in eggs and scramble together.
- Allow to cook 3-5 minutes then add cheese on top and sprinkle with salt and pepper.
- Cover with tin foil and allow to cook and cheese to melt 3-5 minutes.
- Remove tin foil and finish cooking until eggs are set 2-3 minutes.
- Remove from heat and slice and eat!