Fresh Veggie Scramble

Posted by Ruth Soukup | Breakfast Recipes, Vegetarian-Friendly Recipes | 2

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

Fresh Veggie Scramble | Fast and Healthy Breakfast Recipe (3)

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.

The perfect solution for all those leftover vegetables!

Course Breakfast

Cuisine American

Keyword 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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Ruth Soukup

Ruth Soukup - LIVING WELL SPENDING LESS. Practical solutions for everyday overwhelm. Food Made Simple, Life Etc., Home 101, Smart Money. Start organizing your whole life today!

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