Veggie Scramble

There’s nothing quicker or easier in life than whipping up a big skillet of scrambled eggs, and if you throw in a bunch of simple add-ins, you can turn it into a delicious, satisfying breakfast (or lunch or dinner!) in no time at all.

Unless you live on an isolated ranch and run out of eggs, in which case you will have to add the time it takes to find your shoes, put them on, drive to town, buy eggs, and drive back to the ranch.

Or, alternatively, you will have to add the time to convince your husband to build a chicken coop, procure some chickens, and wait for them to lay some eggs.

And at that point, the whole “quick and easy” angle to this recipe is pretty much shot. (But I’d encourage you to make it anyway. It’s scrumptious!)

 

First make the egg mixture by beating together eggs, half-and-half, salt, and pepper. If you’re feeling ornery, you can add in several dashes of hot sauce…or Worcestershire…or Sriracha…or chili powder…or cayenne pepper…or pesto…or salsa…

(Get the picture? There are no rules.)

 

 

 

Next, heat a nonstick (if you have it!) skillet over medium heat. Melt a little butter and add some diced onion and cook it for a few minutes, until it starts to soften and turn golden.

 

 

 

Throw in some baby spinach and halved grape or cherry tomatoes, then stir them for a just a minute or so, until the spinach starts to wilt.

 

 

 

Turn the heat to low and pour in the egg mixture…

 

 

 

Then use a spatula to stir it/fold it until soft curds form. When the eggs aren’t quite cooked, add some grated Swiss cheese for luck!

 

 

 

Then stir it slowly until the eggs are set and the cheese is just barely melted.

 

 

 

Serve it with toast and fresh fruit for breakfast, lunch, or dinner!

 

 

 

And ooooh…the possibilities. Chopped green olives, diced bell pepper, kale instead of spinach, finely diced ham (of course, then it would no longer be called a veggie scramble), pico de gallo, goat cheese (oh, yum), chopped jarred jalapenos…the list goes on.

Here’s the handy dandy printable. Have fun with this!

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Recipe
Veggie Scramble

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 2



Print Recipe

Ingredients
6 whole Large Eggs1/4 cup Half-and-half Salt And Pepper, to taste2 Tablespoons Butter1/2 whole Onion, Diced Small1/2 cup Cherry Or Grape Tomatoes, Halved1-1/2 cup Baby Spinach1/2 cup Grated Swiss Cheese Preparation Instructions

Mix together the eggs, half-and-half, 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 and continue stirring/folding until the eggs are cooked.

Serve with toast and fresh fruit for breakfast, lunch, or dinner!

Optional: Add hot sauce, salsa, Sriracha, pesto, or anything you'd like to the egg mixture.

Posted by Ree | The Pioneer Woman on March 2 2015