Restaurants›Prost Beer Hall›Veggie Scramble Recipe

Veggie Scramble Recipe

Inspired by Prost Beer Hall
Time20m
Serves1

3 Egg* Scramble With Spinach, Mushrooms, Onions, Goat Cheese, Choice of Side

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Ingredients

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Egg mixture

Vegetables

Cheese & finishing

Side (choice - select one)

Method

Prep

1

Wash spinach, pat dry. Clean mushrooms with a damp towel and slice thinly. Peel and finely dice the onion. Crumble goat cheese if using a log. Chop chives. Choose and prepare your side (toast bread, heat potatoes, or dress greens lightly).

Cook vegetables

2

Sauté aromatics

Heat a nonstick or stainless-steel skillet over medium heat. Add 1 tbsp olive oil and 1 tsp butter. When butter melts and oil shimmers, add the diced onion. Sauté for 2–3 minutes until translucent.

3

Add mushrooms

Add the sliced mushrooms to the skillet. Cook, stirring occasionally, for 4–5 minutes until they release their moisture and begin to brown. Season lightly with a pinch of salt and pepper.

4

Wilt spinach

Add the spinach to the pan and cook for 30–60 seconds, tossing, until just wilted. Remove the vegetable mixture to a bowl and set aside, leaving any residual oil/butter in the skillet.

Eggs & assemble

5

Whisk eggs

Crack the 3 eggs into a bowl, add 2 tbsp milk, 1 tsp salt, and 1/4 tsp black pepper. Whisk until uniform and slightly frothy. (The milk helps make the scramble tender.)

6

Cook eggs

Return the skillet to medium-low heat. Add a small pat of butter or a splash of oil if the pan is dry. Pour the whisked eggs into the skillet. Let them set for about 10–15 seconds, then using a rubber spatula, gently sweep the eggs from the edges to the center in broad strokes, forming large soft curds. Continue folding every 10–15 seconds until eggs are mostly set but still slightly creamy — about 1.5–2 minutes total.

7

Combine with vegetables

When the eggs are nearly done, add the reserved mushroom-spinach-onion mixture into the skillet and gently fold to combine, letting the residual heat finish the eggs (about 15–30 seconds).

8

Add goat cheese & finish

Remove the pan from heat and crumble 2 tbsp goat cheese over the scramble. Gently fold once so the cheese warms and softens without fully melting. Taste and adjust seasoning. Sprinkle chopped chives and flaky sea salt on top.

Serve

9

Plate the scramble immediately with your chosen side (toast, potatoes, or greens). Serve hot.