Kristin Celeste Shroeger is the food writer, recipe developer and photographer behind The Intentional Minimalist website. The Intentional Minimalist encourages cooking in harmony with the seasons using sustainable whole foods and allergy friendly ingredients. By eating seasonally, we reap the benefits of good health through nutrition.
For more recipes like her fromage blanc scrambled egg salad, visit www.theintentionalminimalist.
com or MyNorth’s recipe directory.
- Fingerling potatoes
- Olive oil
- Fromage blanc
- Spicy salad greens
Directions for One Salad
Wash and dry vegetables. Trim ends off of shallot, remove shallot paper skins and mince one quarter cup shallot. Slice one half cup fingerling potatoes. Remove one teaspoon thyme leaves from stems.
In a small glass bowl, whisk three eggs together with a sprinkle of sea salt and pepper.
Heat one teaspoon olive oil in a medium metal skillet. Add shallot, potatoes and thyme. Cover skillet and cook over medium heat for five minutes.
Remove potatoes from skillet and add one teaspoon olive oil to skillet. Stir in eggs and cook over medium heat for a few minutes until eggs are almost set. Remove skillet from heat and gently fold in one tablespoon fromage blanc. Let eggs rest for two minutes.
Plate two cups of spicy salad greens with potatoes and eggs. Serve salad with one teaspoon fromage blanc and a sprinkle of sea salt.