Veggie Scramble Recipe

This Veggie Scramble is a fluffy and cheesy recipe, which is made with baby spinach and Swiss cheese. It’s the perfect quick breakfast, ready in about 15 minutes.

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Veggie Scramble Recipe Ingredients

6 whole Large Eggs
1/4 cup Half-and-half
Salt And Pepper, to taste
2 Tbsp. Butter
1/2 whole Onion, diced small
1/2 cup Cherry Or Grape Tomatoes, halved
1 1/2 cups Baby Spinach
1/2 cup Grated Swiss Cheese

How To Make a Veggie Scramble

Mix the Egg Base: In a medium bowl, whisk together the eggs, half-and-half, and a pinch of salt and pepper. Set this mixture aside.
Sauté the Onion: Heat a large nonstick skillet over medium heat and melt the butter. Add the diced onions and cook for several minutes, stirring, until they are soft and golden brown.
Wilt the Vegetables: Add the halved tomatoes and the baby spinach to the skillet. Sprinkle with another pinch of salt and pepper and stir for about a minute, just until the spinach begins to wilt.
Scramble and Add Cheese: Pour the egg mixture into the skillet. Reduce the heat to low and use a spatula to gently and continuously stir and fold the eggs as they cook, creating soft curds.
Finish and Serve: When the eggs are almost cooked but still slightly wet, add the grated Swiss cheese. Continue to stir and fold for another 30 seconds until the cheese is melted and the eggs are cooked to your liking. Serve immediately.

Recipe Tips

How to get perfectly fluffy scrambled eggs? The secret is low and slow heat. After you add the eggs, turn the heat down to low and stir them constantly but gently. This cooks them slowly and creates soft, creamy curds instead of dry, rubbery eggs.
How to prevent a watery scramble? Don’t overcrowd the pan with too many vegetables, as they will release water and steam the eggs. Sautéing the vegetables first helps to cook off some of their excess moisture.
Can I use a different kind of cheese? Absolutely. While Swiss cheese is delicious, this scramble would also be fantastic with sharp cheddar, creamy Monterey Jack, or tangy feta cheese.
Can I add other vegetables? Yes, this is a great base recipe. Try adding sautéed mushrooms, diced bell peppers, or chopped asparagus. Just be sure to cook any hard vegetables along with the onion until they are tender.

What To Serve With a Veggie Scramble

This is a complete and satisfying breakfast on its own. It is perfectly paired with classic morning sides like:

A slice of buttered toast or a toasted English muffin
Crispy bacon or breakfast sausage links
A side of fresh fruit or sliced avocado

How To Store a Veggie Scramble

Best Eaten Fresh: Scrambled eggs are at their absolute best when they are served hot and fresh from the skillet.
Refrigerate: If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat: Reheat gently in the microwave in short 20-30 second bursts, stirring in between, to prevent the eggs from becoming rubbery.

Veggie Scramble Nutrition Facts

Serving: 1/3 of recipe
Calories: 380 kcal
Carbohydrates: 8g
Protein: 22g
Fat: 28g
Saturated Fat: 14g
Sodium: 650mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What’s the secret to creamy, not dry, scrambled eggs?

The most important trick is to pull them from the heat just before they look fully done. The residual heat in the pan will continue to cook them for another moment, so if you wait until they look perfect in the pan, they will be overcooked by the time you get them on the plate.

Can I make this dairy-free?

Yes. You can easily make a dairy-free version by substituting the half-and-half with an unsweetened plant-based milk (like almond or soy), using a dairy-free cheese shred, and using olive oil or a vegan butter substitute instead of the dairy butter.

Do I have to use a nonstick skillet?

It is highly recommended. A nonstick skillet is the best tool for cooking eggs, as it prevents them from sticking to the bottom of the pan and makes cleanup much easier.

Try More Recipes:

Recipe by Marry ThompsonCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

380

kcal

A quick and easy breakfast scramble packed with savory onions, fresh spinach, and juicy tomatoes, all brought together with fluffy eggs and melted Swiss cheese.

Ingredients

6 large Eggs
1/4 cup Half-and-half
2 Tbsp. Butter
1/2 Onion, diced
1/2 cup Cherry Tomatoes, halved
1 1/2 cups Baby Spinach
1/2 cup Grated Swiss Cheese
Salt and pepper to taste

Directions

In a bowl, whisk together the eggs, half-and-half, salt, and pepper.
In a nonstick skillet over medium heat, melt the butter and sauté the onions until golden.
Add the tomatoes and spinach and cook for 1 minute until the spinach just begins to wilt.
Pour in the egg mixture and reduce the heat to low.
Stir and fold the eggs gently until soft curds form.
Stir in the Swiss cheese and continue to cook for another 30 seconds until the cheese is melted and the eggs are set.
Serve immediately.

Notes

The most important tip for this recipe is to cook the eggs over a low, gentle heat to ensure they turn out fluffy and creamy, not rubbery.
Don’t add the cheese until the eggs are almost completely cooked to prevent it from becoming oily.
For the best flavor, use fresh, ripe cherry tomatoes and fresh baby spinach.
Feel free to customize this scramble by adding your favorite cooked breakfast meats or other sautéed vegetables.