Updated 1:45 p.m. Feb. 5: We have a winner ... the men's golf team with its Get Yolked Taco Scrambler. Congratulations to all the participants. Go Ags!

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Women’s soccer and men’s golf are facing off next week in the dining commons!

UC Davis is growing California

At UC Davis, we and our partners are nourishing our state with food, economic activity and better health, playing a key part in the state’s role as the top national agricultural producer for more than 50 years. UC Davis is participating in UC’s Global Food Initiative launched by UC President Janet Napolitano, harnessing the collective power of UC to help feed the world and steer it on the path to sustainability.

ENJOY!

Get Yolked Taco Scrambler
From the men’s golf team

1 serving

Ingredients:

• 2 eggs
• 2 ounces chicken
• 1/3 shredded Jack and cheddar cheese combined
• 1/3 cup corn
• 1/4 avocado, diced
• 1/4-1/2 cup salsa

Seasoning: taco seasoning

Instructions:

• Heat chicken and corn.
• Add egg mixture, sprinkle taco seasoning, cooking to perfection.
• Add cheese and avocado the last few minutes of cooking.
• Plate and add salsa to your liking.
• Enjoy!

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Kickin’ (get it, soccer…) Chikin’ Scrambler
From the women’s soccer team

1 serving

Ingredients:

• 2-3 large eggs
• 1/2 freshly grilled shredded chicken breast
• 1/2 green bell pepper, diced
• 1/3 cup yellow corn
• 1/3 cup black beans
• Taylor’s homemade pico de gallo (to your liking)

Seasoning: Dash of salt, pepper and tapatio sauce

Instructions:

• Add chicken breast, green bell pepper, yellow corn and black beans to a skillet on medium heat; cook for about 4 minutes.
• Add eggs; scramble them immediately after cracking.
• Cook until eggs are completely cooked, stirring often.
• Top scrambler with desired amount of homemade pico de gallo.
• Enjoy!

There will be no kicking, no swinging of clubs. This is a friendly competition — the UC Davis Athletics Scrambler Face-Off — to see which team came up with the best-liked dish!

Golf and soccer joined other Intercollegiate Athletics teams in submitted scrambler recipes in a contest run by Liz Applegate and her interns. Applegate directs the sports nutrition program and also teaches Nutrition 10, the biggest course on campus.

Criteria for the scramblers included the following: simple, original, affordable and, above all, nutritious.

Judging by Applegate’s interns resulted in a first-place tie between the golf team’s Get Yolked Taco Scrambler and the soccer team’s Kickin’ Chikin’ Scrambler tied for first place.

DC diners — students and others — will choose the winner in the Scrambler Face-Off: Wednesday (Feb. 4) during the evening meal, 4:45 to 8 p.m., in all three dining commons: Segundo, Tercero and Cuarto. The regular kitchen crews will cook the scramblers.

Balloting will be done with beans that diners toss in glass jars, one for the Get Yolked Taco Scrambler and one for the Kickin’ Chikin’ Scrambler.

They’re made with eggs, of course, plus cheese and vegetables and beans and chicken — and each team’s ”secret” ingredient: taco seasoning for golf, homemade pico de gallo for soccer. See box for recipes.

“In our sports nutrition program, student-athletes learn about the importance of recovery eating, and eggs and veggies make a great post-workout meal,” Applegate said.

The Scrambler Face-Off also fits right in with Linda Adams’ mission as the Dining Services dietitian. She and her team already collaborate with Applegate’s program, arming sports nutrition interns with information about food in the dining commons — information that the interns use to design tours for athletes, showing them how to eat healthy in the DC.

Next week’s scrambler contest, she said, “is another way to collaborate and build conversation around cooking and healthy eating, in athletes and the entire student body.”

The dining commons, of course, are mostly frequented by first-year students. “One of the things we work hard at,” Adams said, “is teaching them how to cook for themselves after moving out of the residence halls.

“Some students are more open to cooking than others, and have the skills to cook healthy meals.”

Novice cooks can start simple with next week’s featured scramblers. Recipe cards will be available in the dining commons.

“Eggs are a great, healthy and economical source of protein that are so easy to cook,” Adams said.

“I like to suggest scramblers to students when helping them learn how to plan and execute healthy meals. To make a balanced meal, I suggest a scrambler contain veggies and a piece of whole wheat toast on the side — super easy!”

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