I make some sort of veggie scrambled eggs every week because it’s a quick and easy breakfast that’s both filling and nutritious. Yet I never seem to write down the recipe for these creations, which is probably because I never measure, and I’m always using whatever I have on hand. But there are a few combinations we return to over and over again like this scramble, or another one of my favorites, Scrambled Eggs with Spinach, Feta, and Pine nuts.
One of my favorite things about veggie scrambles is that you’re already getting a serving or two of veggies in at breakfast time. But you’re not really thinking about how healthy your breakfast is while you’re eating it, no… the only thing going through your head is how good the fresh veggies taste paired with aged white cheddar!
And whenever I’m looking to bulk up breakfast, (and add yet more veggies) I make a pan of Simple Roasted Sweet Potato Noodles (recipe coming this week). I think they’re the perfect compliment to any morning eggs of your choice, and they’ve become pretty standard on the weekend breakfast table because this combination makes for awesome energy all day long in the mountains!
I like to use pre-washed baby spinach to keep things quick and easy.
A few sliced green onions add a lot of savory character to eggs, and I find myself adding them in with pretty much every combination I try.
Fresh cherry tomatoes are a bit of a luxury this time of year, but when I find myself craving the fresh taste of summer, I love to add a few to my eggs in the morning.
Whenever you add spinach to scrambled eggs, it’s important to remember to work fast. You want the spinach to be barely wilted before you add the eggs to the pan because if you fully cook the spinach it throws off too much water which makes the eggs less creamy.
When I’m cooking spinach in a scramble, I like to use medium-high heat and stir quickly and constantly. The key to creamy eggs is to stir without stopping, that way the eggs on the bottom never get overcooked and rubbery. If you do make sweet potato noodles on the side, be sure they’re almost done before starting to scramble your eggs because the eggs cook quickly. The sweet potato noodles can hold in the oven at a warm temperature while the eggs cook to keep the timing easier.
I think it was last winter I discovered the amazing energy power of the eggs and sweet potato combo. A friend and I made this Paleo Power Breakfast before heading to Glacier National Park for a day of snowshoeing, and I couldn’t believe how long lasting the energy was without weighing you down. Ever since then it’s been my favorite go-to combination, and I hope you’ll enjoy playing around with all sorts of variations too!
- 2 Tablespoons salted butter, or avocado oil
- 5 eggs
- sea salt and freshly ground black pepper
- 2 cups washed baby spinach, roughly chopped, 2 ounces
- 3 green onions, thinly sliced, both green and white part
- 12 cherry tomatoes, halved or quartered to be bite sized, 3 ounces
- 2 Tablespoons chopped basil, 10 leaves
- ½ cup grated sharp white cheddar, optional
- Preheat a medium sized skillet, (12") over medium high heat.
- Crack the eggs in a bowl and season with salt and pepper. Whisk the eggs together until the yolks and whites are thoroughly combined.
- Add the butter or avocado oil to the preheated pan with the spinach and green onion. Sauté until the spinach is barely wilted, less than 1 minute.
- Add the egg mixture to the pan and stir constantly. When the eggs are almost set, add the cherry tomatoes, basil, and cheddar to the pan. Continue to stir constantly to mix in the ingredients and finish cooking the eggs.
- When the eggs are your desired doneness, remove them from the pan into a serving bowl or directly onto your plates.
- Serve immediately.
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