Veggie Scrambler Recipe

Gather and measure all ingredients. Dice onion, bell pepper, tomato, and slice mushrooms. Rinse spinach and roughly chop if large. If using fresh potatoes for hash browns, grate and squeeze out excess moisture; otherwise have frozen hash browns ready to cook.

Sauté vegetables

Heat a 10-inch nonstick or stainless steel skillet over medium heat. Add 1 tsp olive oil. When shimmering, add diced onion and red bell pepper. Sauté 2–3 minutes until softened. Add sliced mushrooms and cook 2 minutes more until they release liquid and begin to brown. Add spinach and diced tomato, toss and cook 30–60 seconds until spinach wilts and tomatoes warm. Season lightly with a pinch of salt and a few grinds of pepper. Transfer vegetables to a small bowl and keep warm.

Cook hash browns

In the same or a second skillet, heat 1 tbsp neutral oil over medium-high heat until shimmering. Add the 1 cup prepared hash browns, spreading into an even layer. Let cook undisturbed 3–4 minutes to form a golden crust, then flip or stir and continue cooking 3–4 minutes until crisp and cooked through. Season with 1/4 tsp salt and a pinch of pepper. Transfer to plate and keep warm.

Whisk eggs

Crack 2 eggs into a bowl. Add 2 tbsp whole milk, 1 tsp salt, and 1/4 tsp black pepper. Whisk vigorously until mixture is uniformly pale and slightly frothy (about 20–30 seconds).

Scramble eggs

Wipe the skillet used for vegetables or use a clean nonstick skillet. Heat over medium-low and add 1 tbsp butter. When butter is melted and foamy but not browned, pour in the egg mixture. Let eggs sit undisturbed for about 10–15 seconds so edges begin to set. Using a silicone spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to run to the edges. Continue folding and gently stirring every 10–15 seconds until eggs are about 80% set (soft, moist curds), about 1–2 minutes total.

Finish with vegetables and cheese

When eggs are nearly set, scatter the sautéed vegetables evenly over one side of the eggs and sprinkle 1/4 cup shredded cheddar over the eggs. Fold the eggs over the vegetables once or gently stir to incorporate, cooking 15–30 seconds more until cheese melts and eggs reach desired doneness. Remove from heat immediately to avoid overcooking. Taste and adjust seasoning with a little extra salt or pepper if needed.

Transfer the veggie scrambler to a plate alongside the hash browns and a 3/4 cup serving of mixed fresh fruit. Garnish the eggs with chopped chives if using. Serve immediately while hot.