Veggie Scramble Veg Recipe

Prep the vegetables

Finely dice the yellow onion. Remove seeds and core from the red bell pepper and dice into small pieces. Trim the ends of the zucchini and cut into small half-moons (about 1/4-inch thick). Halve the cherry tomatoes. Mince the chives if using.

Whisk eggs

In a medium bowl whisk together the 4 large eggs, 2 tablespoons whole milk, 1 teaspoon salt, and 1/2 teaspoon black pepper until frothy and homogenous. Set aside.

Cook aromatics and vegetables

Heat a large nonstick skillet over medium heat. Add 1 tablespoon extra-virgin olive oil. When shimmering, add the diced onion and sauté 2–3 minutes until translucent. Add the diced red bell pepper and zucchini and cook 3–4 more minutes until vegetables are softened but still have some bite. Add the cherry tomato halves and baby spinach and cook 1–2 minutes until spinach wilts and tomatoes warm through. Season the vegetables lightly with a pinch of salt and pepper.

Scramble eggs

Push the vegetables to one side of the skillet (or remove briefly to a plate). Add 1 tablespoon unsalted butter to the cleared space and let it melt over medium-low heat. Pour the whisked eggs into the buttered area (or back into the skillet) and allow them to sit undisturbed for 10–15 seconds until they just begin to set at the edges. Using a silicone spatula, gently pull the set edges toward the center, letting uncooked egg flow underneath. Continue folding and gently stirring until eggs are mostly set but still soft and slightly glossy, about 1–2 minutes. Fold in the cooked vegetables to combine evenly. Taste and adjust seasoning with a little extra salt and pepper if needed. Remove from heat immediately to avoid overcooking.

Finish

Sprinkle the minced chives over the scramble (if using) and give a final gentle fold. Keep warm while toasting bread and dressing greens.

Toast sourdough

While the eggs cook, place 2 slices of sourdough in a toaster or under a broiler and toast until golden and crisp at the edges, about 2–3 minutes depending on appliance. If desired, rub the warm toast with a cut clove of garlic for extra flavor (optional).

Dress the greens

In a small bowl whisk together 1 teaspoon extra-virgin olive oil, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Pour the dressing over 2 cups mixed plato greens and toss gently to coat evenly.

Plate and serve

Divide the dressed greens between plates (or pile as a bed). Spoon the veggie scramble portion beside or atop the greens and place the two slices of sourdough toast on the plate. Serve immediately so the eggs remain warm and the toast stays crisp.