Description
This vegetable scramble is a quick, delicious, and nutrient-packed breakfast. Made with fresh veggies, eggs, and cheese, it’s perfect for busy mornings. It’s versatile, easy to customize, and ready in just 15 minutes!
Ingredients
Scale
- Egg Mixture:
- 6 large eggs
- 1/4 cup half-and-half
- Salt and pepper, to taste
- Vegetables & Add-Ins:
- 2 tbsp butter (or olive oil for dairy-free option)
- 1/2 onion, diced small
- 1/2 cup cherry or grape tomatoes, halved
- 1 1/2 cups baby spinach
- 1/2 cup grated Swiss cheese (optional)
Instructions
- Prepare the Egg Mixture: In a mixing bowl, whisk together eggs, half-and-half, salt, and pepper. Set aside.
- Sauté the Vegetables: Heat a nonstick skillet over medium heat. Melt the butter, then add the diced onion. Cook until golden brown.
- Add Tomatoes & Spinach: Stir in the cherry tomatoes and baby spinach. Cook for 1-2 minutes until the spinach starts to wilt.
- Cook the Eggs: Reduce heat to low and pour in the egg mixture. Stir gently with a spatula to form soft curds.
- Incorporate Cheese (Optional): When the eggs are nearly set, sprinkle in the grated Swiss cheese and fold gently.
- Serve & Enjoy: Remove from heat once fully cooked. Serve hot with toast, fresh fruit, or avocado on the side.
Notes
For added flavor, try mixing in diced bell peppers, mushrooms, or jalapeños. You can also top with avocado, salsa, or hot sauce for an extra kick. Enjoy this scramble as is, or pair it with whole-grain toast or a green smoothie for a well-rounded meal!
- Prep Time: 5
- Cook Time: 10
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: ~320 kcal
- Sugar: ~3g
- Sodium: ~320mg
- Fat: ~24g
- Saturated Fat: ~10g
- Unsaturated Fat: ~12g
- Carbohydrates: ~6g
- Fiber: ~2g
- Protein: ~20g
- Cholesterol: ~380mg
Keywords: Vegetable scramble, healthy breakfast scramble, veggie-packed scramble, high-protein vegetarian breakfast, quick vegetable scramble, skillet vegetable eggs