I think this Veggie-n-Egg Scramble might become one of my favorite and most relied upon go-to meals.
I used to make something like this years ago, but kind of forgot about it. Weird how that happens.
A few weeks ago, I needed a quick meal before we headed out to a soccer game. I didn’t have time to cook meat, but I did have a fridge full of veggies and a few dozen eggs. I called the boys into the kitchen and started throwing vegetables and knives at them. Hold on. That didn’t come out right. I didn’t throw knives at them. (Peppers maybe, but not knives.) I’m just saying I started handing out jobs and we all worked together to make this quick and nourishing meal.
Everyone started chopping until my big electric skillet looked like this:
All the veggies are good in this Veggie-n-Egg Scramble, but I will suggest that onions are a key player. Onions give this dish such amazing flavor! Sweet peppers are a close second. Broccoli, asparagus, zucchini, and spinach come next. The beauty is that you can use whatever veggies you like and whatever you have on hand.
Saute the veggies in olive oil or butter until tender. Scramble in some eggs with salt. Toss in a little cheese for extra amazingness. So much deliciousness. Very little work. Extra wonderful nourishment.
- 4 cups chopped veggies (onions, sweet peppers, zucchini, asparagus, spinach, broccoli, or any others you like in any combination)
- 3 Tablespoons butter or olive oil
- 6 eggs
- 2 Tablespoons milk
- sea salt to taste
- shredded cheese to taste
- Saute vegetables in oil or butter until tender.
- Meanwhile, crack eggs into a bowl and whip with milk.
- Pour egg mixture over cooked veggies and salt as you like.
- Scramble the eggs with the veggies until they are cooked through.
- Sprinkle cheese on top to melt.
- Serve
I at least double this for my family of 6 big eaters. Plus we serve it with fresh fruit. Buttered toast also helps fill them up. Seriously. We really do eat and keep eating at our house.
TIP: If you happen to have leftover ham or bacon – even chicken or beef – hanging out in your fridge, those would be a wonderful addition to this dish.
This meal has become one of the easiest ways to get my family to eat a big variety of veggies in one meal. It ranks right up there with Easy Noodle Stir-Fry.
Do you ever make a meal like this at your house? What veggies would you or do you include?
It’s meals like this that make “teaching our kids about nutrition” quite natural.
P.S. It is worth noting that this dish makes it possible to feed my family very well for about $1.00 per plate. (We won’t talk about how many plates we go through during a meal…)
That’s what I made for Supper tonight because I had no other ideas! Great minds DO think alike! Wanna try your stir-fry ideas, too–thanks.
Want fancier presentation, make a frittata. Simply, sauté the veggies and herbs in olive oil in an oven proof skillet (important to cook out the water), then add cheese and top with beaten 4-6 eggs seasoned with salt and pepper. Bake in a 350 oven for 15-20 minutes. To unmold, run a flexible spatula under eggs and slide out onto a plate.
Our favorites:
Onion, spinach, tomato, garlic, basil and feta cheese
Onion, zucchini, garlic, thyme and parmesan cheese