In our house my husband is in charge of omelets–mine don’t even come close–but I do make the best scrambled eggs. The secret, is to cook them slowly over a lower heat and NOT over-stir! You have to let them set, then stir, then set again. Your patience will reward you with the fluffiest eggs ever, I promise!
This Fresh Veggie Egg Scramble brings together the fluffiest scrambled eggs and is one of my favorite ways to use up leftover vegetables. It is faster than a frittata or quiche which makes it perfect for busy weekday mornings. I will pretty much chop up whatever I’ve got–broccoli, carrots, onion, green onion, leeks, potatoes, zucchini, fresh herbs, etc–and it always turns out delicious! It is also a great recipe for a quick and easy dinner, when you are not sure what to make.
Here is what you need:
2 carrots, peeled & chopped 1/2 small onion, chopped 2-3 red potatoes, diced 1 large leek, chopped 1 cup fresh broccoli florets, chopped 2-3 green onions, chopped 1 large zucchini, peeled and chopped 8 large eggs 1/2 cup half & half 1/4 teaspoon pepper 1/2 teaspoon salt 3 tablespoons cream cheese 3 tablespoons butter 8 ounces shredded sharp cheddar cheese
Step 1: Chop all vegetables into bit size pieces.
Step 2: Whisk together eggs, half & half, and salt & pepper. Break cream cheese into small chunks & whisk into eggs.
Step 3: Melt butter over medium-high heat; add chopped vegetables & sauté until veggies are soft, 6-8 minutes. REDUCE HEAT to medium-low. Let pan cool for a few minutes.
Step 4: Pour egg mixture over top of veggies. Spread out cream cheese chunks so they are evenly spaced.
Step 5: Sprinkle cheese over top of egg. Let set 1-2 minutes. Lightly stir eggs; let set 1-2 minutes more.
Step 6: Lightly stir eggs again, turning them over to make sure they cook evenly; let set 1-2 minutes more.
Step 7: Give eggs a final light stir and remove from heat. Sprinkle with extra cheese, if desired. Serve with a side of toast and enjoy!
Fresh Veggie Scramble
Ingredients
- 2 carrots peeled & chopped
- 1/2 small onion chopped
- 2-3 red potatoes diced
- 1 large leek chopped
- 1 cup fresh broccoli florets chopped
- 2-3 green onions chopped
- 1 large zucchini peeled and chopped
- 8 large eggs
- 1/2 cup half & half
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 3 tablespoons cream cheese
- 3 tablespoons butter
- 8 ounces shredded sharp cheddar cheese
Instructions
- Chop all vegetables into bit size pieces.
- Whisk together eggs, half & half, and salt & pepper. Break cream cheese into small chunks & whisk into eggs.
Melt butter over medium-high heat; add chopped vegetables & sauté until veggies are soft, 6-8 minutes. REDUCE HEAT to medium-low. Let pan cool for a few minutes.
Pour egg mixture over top of veggies. Spread out cream cheese chunks so they are evenly spaced.
Sprinkle cheese over top of egg. Let set 1-2 minutes. Lightly stir eggs; let set 1-2 minutes more.
- Lightly stir eggs again, turning them over to make sure they cook evenly; let set 1-2 minutes more.
- Give eggs a final light stir and remove from heat. Sprinkle with extra cheese, if desired. Serve with a side of toast and enjoy!
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Yuuuuum! I can’t wait to try this!!
I like to buy my veggies pre-diced to make recipes like this even easier! Walmart is pre-dicing some veggies in their produce section, but I’m also starting to see several brands of pre-diced onions, peppers, zucchinis, and potatoes in the freezer section.
I actually dedicated an entire blog post to cooking cheats, to make my family healthy meals as quickly and easily as possible!
https://debtakesherlifeback.com/mommy-hates-cooking/
You can’t believe how much I liked this recipe. Many of us, particularly kids dislike veggies. I don’t find any reason to avoid such delicious veggie-rich breakfast.