Spinach, Onion, Goat Cheese, And Tomato Scrambler Recipe

Whisk eggs

Crack 6 large eggs into a medium bowl. Add 3 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until mixture is homogenous and slightly frothy — about 20–30 seconds. Set aside.

Prepare vegetables

Finely dice 1/2 cup yellow onion (about half a small onion). Mince 1 clove garlic. Dice 1 medium Roma tomato into roughly 1/4-inch pieces. Rinse and roughly chop or tear 3 cups baby spinach (no need to dry completely).

Sweat onion and garlic

Place a nonstick or well-seasoned 10-12 inch skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When butter melts and foam subsides (about 30 seconds), add the diced onion. Cook, stirring occasionally, until the onion is translucent and beginning to soften, about 4–5 minutes. Add the minced garlic and 1/4 teaspoon red pepper flakes; cook 30–45 seconds until fragrant but not browned.

Cook tomato and spinach

Add the diced tomato to the skillet and cook 1–2 minutes to release some juices. Add the chopped spinach in two batches, stirring as it wilts. Cook until most of the spinach is wilted but still bright green, about 1–2 additional minutes. If the pan becomes dry, spoon a teaspoon of water or lower the heat slightly.

Combine eggs with vegetables

Reduce heat to low–medium. Give the egg mixture a quick re-whisk, then pour it evenly over the cooked vegetables in the skillet. Let the eggs sit undisturbed for about 10–15 seconds until they just start to set at the edges.

Scramble gently

Using a silicone spatula, gently push the eggs from the edges toward the center, forming soft curds. Continue moving the eggs around the pan every 10–15 seconds so they cook evenly but remain tender. Total cooking time for the eggs should be about 2–3 minutes depending on pan heat—remove from heat when eggs are mostly set but still slightly glossy (carryover will finish them).

Add goat cheese and season

Crumble 3 tablespoons goat cheese over the eggs and gently fold it in so pockets of creamy cheese remain. Taste and adjust seasoning with a pinch more salt and pepper if needed. If using, grate 1/2 teaspoon lemon zest over the top to brighten flavors.

Garnish and serve

Transfer the scrambler to plates or serve directly from the pan. Sprinkle 1 tablespoon chopped fresh chives over each serving. Serve immediately with toast or roasted potatoes as desired.