Description
These Veggie Scrambled Eggs with Aged White Cheddar are a protein packed way to start the day. They’re also simply loaded with veggies and packed with nutrients. Try pairing them with my Sweet Potato Noodles, or with my Crispy Instant Pot Potatoes for super charged morning. These are the perfect gluten free breakfast and these veggie eggs can be made dairy free and paleo as well by leaving out the cheddar.
Ingredients
2 Tablespoons salted butter, or avocado oil for dairy free
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
1/2 cup grated sharp white cheddar, optional
Instructions
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.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Breakfast
- Method: Stove Top
- Cuisine: American