Veggie Scramble is a recipe definitely invented for mums like me and you! It’s quick to make, easy and you can add simple ingredients as you go. It makes one satisfying breakfast!
Veggie Scramble
Veggie Scramble is a quick, colorful breakfast made with eggs and a mix of fresh vegetables for a nutritious start to your day.
Course: RecipesCuisine: AmericanDifficulty: Medium
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
0.25 cup Milk
6 large whole Eggs
2 tbsp Butter
0.5 Onion-diced small
0.5 cup Cherry or Grape Tomatoes-halved
1.5 cups Baby spinach
0.5 cup Swiss cheese-grated
1 Salt
Directions
- Mix together the eggs, milk, salt, and pepper. Set aside.
- Heat a nonstick skillet over medium heat and melt the butter. Cook the onions for several minutes, until golden brown. Add the tomatoes and spinach and sprinkle with salt and pepper. Stir to begin to wilt the spinach, then pour in the eggs.
- Reduce the heat to low and stir, cooking slowly, until soft curds form. Add the Swiss cheese and continue stirring/folding until the eggs are cooked.
- Serve with toast and fresh fruit for breakfast, lunch, or dinner!
Notes
- Veggie Scramble is not suitable for freezing.
- Optional: Add hot sauce, salsa, pesto, or anything you would like to the egg mixture.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…