Number 10: Scrambled Eggs with Vegetables

It’s a new year, with new…promise, I guess. It can’t be any worse than the previous year, at least. Anyway, if your New Year’s resolution is to eat more veggies, this is for you.

The Dish: Scrambled Eggs with Vegetables

Fried eggs mixed with tomatoes, cabbage, and chickpeas along with other vegetables and legumes. A highly nutritious dish.

The Research: Yes, the flavor text says “fried eggs”. Probably a mistranslation. Anyway, this is another dish that was pretty easy to research. The beauty of this one is its adaptability. The “other vegetables and legumes” allows you to add whatever the hell you want, so go crazy. I chose to add spinach, mushrooms, and black beans.

The Method: This one is pretty easy. You start by mixing all your veg into a bowl, sautéing any spinach as necessary (I sautéed mine with lemon zest, which was wholly unnecessary). If you wanna gussy up any individual vegetables, that’s your call. Season your veggie mix with salt and pepper at the minimum. If there are any other spices that would go with whatever you choose to use, put those in there as well.

Anyway, once all your veggies are ready, heat some olive oil in a large pan and drop all your veggies in there. Next, crack in enough eggs to ensure even distribution, which will depend on your veggie mix. I used 6 large eggs, which was not enough. Cook your eggs until they’re all scrambled, then serve.

The Result: As I did it, I give this dish a B-. I didn’t use enough eggs and sautéing the spinach with lemon zest made for an odd flavor combination, but it was otherwise decent and pretty dang nutrient-rich. But the beauty of this dish comes from its adaptability. Throw in whatever you want! This is an excellent pantry-clearer. If you’ve got a bunch of canned vegetables that you weren’t going to otherwise use, make this! Top it however you want. Throw on some salsa, or some avocado. Top it with cheese. Hell, put some chicken in there, I won’t tell anyone.

Number 8: Sautéed “Pheasant” and Eggs

Look, if I don’t do a boring one every once in a while, I’ll run out of fun ones.

The Dish: Sautéed Pheasant and Eggs

Thin slices of bird meat and shredded cabbage, mixed with scrambled eggs and sautéed spices. Invention of a certain noble. Ingredients are Poultry and Cabbage, and scrambled eggs are obviously mentioned.

The Research: Sometimes research is complicated because the real-world equivalent seems within reach, if only for one or two roadblocks to stand in my way. Then there are ones like these, which offered nothing in the way of hints. A “certain noble”? If there’s one thing Fire Emblem: Three Houses doesn’t lack, it’s nobles. I’ve played the game through several times and probably haven’t run across all the bluebloods in that universe.

Anyway, enough ranting. I was forced to resort to looking at the in-game dish (it isn’t always accurate! The fried pheasant is clearly roasted, for one!), and it looked like a type of Spanish omelette situation. Which, what the heck, good enough for me. Google tells me that Spanish cooking is heavy on the paprika, garlic, and saffron (but only in paella). The thought of making this a paella-type dish crossed my mind, but I chose to go with something omelet-esque.

The Method: For this one, I made a marinade. Well, first I chopped the chicken into strips. I had the idea of making a katsudon-style presentation (without frying, of course), so I cut the chicken accordingly, but I abandoned the idea pretty quickly.

With our chicken cut, we place that in a Ziploc bag with a mixture of olive oil, kosher salt, black pepper, and smoked paprika. Let that sit in the fridge for at least 30 minutes. While you’re waiting, go ahead and shred up as much cabbage as you want. Keep in mind it’ll cook down, so shred more than you might need. Also, if you have a rabbit in your dwelling of choice, by all means, tear them off a little chunk as well.

When the 30 minutes has passed, we’ll start the cooking on medium-high with some garlic and olive oil. Once fragrant, drop in your chicken. When there’s a little sear on the meat, put in the cabbage and let it sauté. In between stirring and flipping, crack 4 eggs into a bowl, season with salt and pepper, and whisk until the yolks are broken.

Once your chicken is close to being done, pour in the egg mixture, stirring frequently to make sure it’s incorporated throughout. When the eggs look done, it’s ready. Hit it with some sharp cheddar and it’s good to go.

The Result: Okay, it’s not gonna win any competitions for its looks, but this was a solid dish. Flavorful, filling, and pretty easy. My only recommendation is that I’d add a starch of some kind – maybe serve it over rice or cook it with some potatoes…and while I’m at it, I’d probably use chicken thighs. But all in all, this was a perfectly respectable dish.