This salad can be eaten as a sandwich, on top of greens, or with crackers or pita chips as an appetizer – I have served it each way and it is always a big success. Scramble recipe tester Leanne Guido said she could eat this “luscious” salad every day, and tester Jennifer Doig described it as a “wonderful summer evening meal.”
This is one of those wonderful meals that is super satisfying and ready in almost no time at all! (Beware: it doesn’t get any extra points for looks.) If you are feeling ambitious, sauté some bell peppers and onions in the oil before you add the chips. For a meatier meal, serve it with chorizo or any type of flavorful sausage on the side.
This recipe, shared by longtime Scramble fan Kristen Donoghue, is a favorite of many Scramblers. It is also wonderful served without the tortillas, for a lower-calorie and lower-carbohydrate option.
I discovered this recipe years ago on the Whole Foods website when I was searching for ways to get more vegetables into my kids’ diets. I’ve adapted it over the years to boost the zucchini and the protein, but still love how fresh and flavorful they are. You can top them with syrup or go a more savory route and enjoy them topped with some cream cheese or smoked salmon or both!
Spinach, mushrooms, or asparagus also work well in this basic and flavorful frittata, which is also great for brunch. Use 12 egg whites instead of 10 eggs for a meal lower in calories and cholesterol.