Good morning! Breakfast truly is the best meal of the day, so we want to treat you right with this Veggie Scramble. Packed full of tender, fluffy scrambled eggs, flavorful wilted baby spinach, and the surprisingly delicious addition of juicy cherry tomatoes, this dish will perk you right up and out of your sleepy slumber. Oh, and don’t forget the Swiss cheese! Ahh, this is a glorious way to start the day! Honestly, it’s so easy and also suitable for a quick lunch, or even for dinner at the end of a busy day. Veggie Scramble is just so good, it will become a bright spot in your day! So, take a moment, whatever time it is, and savor the flavor! You will be glad you did!
Ingredients
For the scramble:
- 6 large eggs, whole
- 1/4 cup half-and-half
- salt, to taste
- black pepper, to taste
- 2 tablespoons butter
- 1/2 medium onion, diced small
- 1/2 cup cherry or grape tomatoes, halved
- 1 1/2 cups baby spinach
- 1/2 cup Swiss cheese, grated
- toast, to taste, optional, for serving
- fresh fruit, to taste, optional, for serving
Optional toppings:
- hot sauce, to taste
- salsa, to taste
- sriracha, to taste
- pesto, to taste
Directions
Step 1 –In a large bowl, add the eggs, the half-and-half, the salt, and the black pepper, whisking to combine. Set aside.
Step 2 –In a large nonstick skillet over medium heat, add the butter and melt.
Step 3 –Add the onions to the melted butter and cook until golden brown, about 3-5 minutes.
Step 4 –Add the tomatoes, the baby spinach, the salt, and the black pepper, stirring to combine. Cook until the spinach is wilted, about 3-5 minutes.
Step 5 –Reduce the heat to low, add the egg mixture to the spinach mixture, stirring constantly to combine, cooking slowly until soft curds form, about 3-5 minutes.
Step 6 –Add the Swiss cheese to the egg mixture, continuing to stir and fold until the cheese is melted and the eggs are cooked through, about 3-5 minutes.
Step 7 –Serve with the toast, the fruit, and your favorite toppings.
