Killer Breakfast Scramble

I managed a full-out "9" (using my surprisingly non-ditzy system for rating foods from one to ten), and it's a kooky enough recipe that I want to share.

This is a skillet of veggies and egg where the egg is essentially steamed. Topologically, it's an upside-down skillet scramble, sans scrambling, and with no saturated fat...that actually tastes good. Feel free to tart it up all you'd like, but this really works as-is.

You can use any leftover veggies, but I used a combo of shisitos from Trader Joe's (remove stems, slice into thirds, marinate in olive oil, salt, and pepper, then blister in a wok with Chinese cooking wine and scallions), stir-fried chopped kale, and baked sweet potato.

Preheat nonstick skillet on medium. Light coat of olive oil (spread via paper towel).

Remove skin and flatten leftover sweet potato between your hands, place in skillet, allow to partially caramelize.

Flip sweet potato, add shisitos and kale (also some quartered cherry tomatoes).

Add three egg whites, seasoned with salt/pepper, roughly atop the sweet potato. Don't stir. Drizzle with olive oil and sprinkle with Aleppo pepper flakes. Immediately add 3 TBS water and cover tightly (I'm still riffing on this move). Once sizzling dies down, reduce heat a little and agitate pan (to spread the oil).

Serve when egg whites are quite firm, with some hummus for dipping (recent discovery: blistered shisito peppers and hummus are a fantastic combination, but it also works superbly with this whole dish).

It's killer. Obviously, less healthy versions can be made with cheese, bacon, etc., but it's killer as-is. The egg works its way in everywhere, really tying the dish together, but without the usual blubbery insipid egg whitey vibe. And there's no scorching since egg doesn't touch the pan much and is super-humidified.