Veggie Scramble* Recipe
Seasonal Vegetables, 3 Eggs OR Egg Whites, Herbs, Toast
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Ingredients
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Eggs & Dairy
Vegetables
Herbs & Finish
Toast
Method
Eggs & Dairy
- 1
Choose eggs or egg whites
Decide whether you want whole eggs or egg whites only. Use either 3 large whole eggs or the whites from 3 large eggs (listed in ingredients).
- 2
Whisk eggs
Crack the eggs (or measure egg whites) into a medium mixing bowl. Add the milk, 0.5 tsp salt and 0.25 tsp pepper. Whisk vigorously until combined and slightly frothy; set aside while you prepare vegetables.
Vegetables
- 3
Prep vegetables
Wash and dice the onion, bell pepper and zucchini. Slice mushrooms, halve cherry tomatoes, and rinse/drain spinach. Having everything ready makes quick cooking easier.
- 4
Sauté vegetables
Heat a 10–12 inch nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon olive oil. When shimmering, add the diced onion and cook 2–3 minutes until translucent. Add bell pepper, mushrooms and zucchini; sauté 3–4 minutes until softened and starting to brown. Add cherry tomatoes and spinach and cook 1–2 minutes more until spinach wilts and tomatoes blister. Season the vegetables lightly with a pinch of salt and a grind of black pepper. Transfer the cooked vegetables to a bowl and keep warm.
Herbs & Finish
- 5
Heat pan for eggs
Wipe the skillet clean or use a second pan. Return to medium-low heat and add 1 tablespoon unsalted butter. Let butter melt and foam but not brown.
- 6
Cook the eggs
Pour the whisked eggs into the pan. Allow them to sit undisturbed for 10–15 seconds until edges begin to set. Using a silicone spatula, gently pull the cooked edges toward the center, tilting the pan to let uncooked egg flow to the edges. Continue folding and gently stirring until the eggs are mostly set but still slightly glossy and creamy — about 1–2 minutes total depending on heat. Do not overcook; remove from the heat when slightly underdone because residual heat will finish them.
- 7
- 8
Add herbs
Sprinkle the chopped fresh chives or parsley over the scramble and fold once to distribute. Remove the pan from the heat.
Toast
- 9
Toast the bread
While vegetables are cooking, toast 2 slices of bread to your liking (in a toaster or in a dry skillet). Spread 1 tablespoon butter on the hot toast.
- 10
Plate and serve
Divide the veggie scramble between two plates. Serve with the buttered toast on the side. Optionally garnish with extra chopped herbs, an extra grind of pepper, or a dash of hot sauce. Serve immediately.
