We enjoyed living in Albuquerque for two years in our mid twenties, and there we picked up the life-long habit of putting roasted green chile on everything. New Mexicans put green chile on the obvious tacos, sopapillas, enchiladas, etc, but also on eggs, sandwiches, pizza, and burgers. This is both because it is delicious, and because I think a really hot green chile burns off enough of your taste buds that all other food will taste bland in comparison forever after. If your local grocery store roasts fresh New Mexican chiles during chile season, be sure to pick some up. Otherwise, canned green chile will do–either will taste great on this hearty vegetarian scramble. To make a truly authentic Vashon Island/ Southwest-themed scramble (what an oxymoron), use veggies fresh from a farm stand and eggs from some friendly neighborhood chickens.
Green Chile Veggie Scramble
Ingredients (Serves 2):
4 oz goat cheese
1 Field Roast vegan sausage, whatever flavor you prefer, or 1/2 link soy chorizo
1 cup broccoli
1 orange bell pepper
1/2 cup cherry tomatoes
Salt and pepper to taste
Green chile for serving
Heat a little oil in a large skillet over medium-high heat, and chop your veggies and Field Roast. Start sautéing the broccoli first, as it will take a bit longer to cook. Once the broccoli is starting to get tender, add the bell pepper, cherry tomatoes, and Field Roast. Sauté a couple minutes longer until the Field Roast is starting to get crisp and brown. Lower the heat and crack the eggs directly into the pan. Add the goat cheese and salt and pepper, and cook, scrambling with a spatula, until the eggs are done. Divide between two plates, top with green chile, and serve with fresh fruit and tortillas.
Petunia, our affectionate resident Lap Chicken, will take advantage of any lap-type surface available. Here, she has jumped onto Clara’s back while Clara was bent over weeding the garden. We have some fun projects in the works for our girls’ chicken coop, so check back next week to see what we’ve been working on 🙂