Jul 14 2026
Restaurants›Wild Swann Restaurant›Veggie Scramble Recipe

Veggie Scramble Recipe

Inspired by Wild Swann Restaurant
Time40m
Serves4

Fried Smashed Potatoes Topped with Scrambled Eggs, Spinach, Mushrooms, Blistered Tomatoes, Goat Cheese

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Ingredients

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Fried Smashed Potatoes

Scrambled Eggs

Vegetable Toppings

Method

Fried Smashed Potatoes

  1. 1

    Prepare Potatoes

    Wash and peel the potatoes. Cut them into halves or quarters to ensure even cooking.

  2. 2

    Boil Potatoes

    In a large pot, add the potatoes and fill with water until covered. Bring to a boil and cook for about 15-20 minutes until tender.

  3. 3

    Smash Potatoes

    Once tender, drain the potatoes and let them cool slightly. Use the bottom of a glass or a potato masher to gently smash each potato.

  4. 4

    Fry Potatoes

    In a large skillet, heat olive oil over medium heat. Carefully add the smashed potatoes to the skillet and season with salt and black pepper. Fry for about 5-7 minutes on each side until golden brown.

Scrambled Eggs

  1. 5

    Whisk Eggs

    In a bowl, crack the eggs and add milk, salt, and black pepper. Whisk until well combined and slightly frothy.

  2. 6

    Cook Eggs

    In a non-stick skillet, heat a small amount of olive oil over medium heat. Pour the egg mixture into the skillet and let it sit for a few seconds before gently stirring with a spatula. Continue to cook until just set but still creamy.

Vegetable Toppings

  1. 7

    Prepare Vegetables

    Rinse spinach and cherry tomatoes. Slice the mushrooms.

  2. 8

    Sauté Vegetables

    In the same skillet used for the potatoes, add olive oil over medium heat. Add mushrooms and sauté for about 3 minutes until they start to soften. Next, add spinach and blistered tomatoes and cook for another 2-3 minutes until the spinach wilts and tomatoes blister.

  3. 9

    Combine Scramble

    Once the vegetables are cooked, gently fold in the scrambled eggs and stir to combine everything evenly. Crumble goat cheese on top before serving.

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