VEGGIE SCRAMBLE RECIPES

Name: Veggie Scramble
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 6 whole Large Eggs; 1/4 c. Half-and-half; Salt And Pepper, to taste; 2 tbsp. Butter; 1/2 whole Onion, Diced Small; 1/2 c. Cherry Or Grape Tomatoes, Halved; 1 1/2 c. Baby Spinach; 1/2 c. Grated Swiss Cheese

VEGGIE SCRAMBLE - THE PIONEER WOMAN – RECIPES, COUNTRY ...

Veggie Scramble - The Pioneer Woman – Recipes, Country ... image

There’s nothing quicker or easier in life than whipping up a big skillet of scrambled eggs, and if you throw in a bunch of simple add-ins, you can tur

Provided by Ree Drummond

Categories breakfast main dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 servings

Number Of Ingredients 8

Ingredients

6 whole Large Eggs
1/4 c. Half-and-half
Salt And Pepper, to taste
2 tbsp. Butter
1/2 whole Onion, Diced Small
1/2 c. Cherry Or Grape Tomatoes, Halved
1 1/2 c. Baby Spinach
1/2 c. Grated Swiss Cheese

Steps:

Mix together the eggs, half-and-half, salt, and pepper. Set aside.Heat a nonstick skillet over medium heat and melt the butter. Cook the onions for several minutes, until golden brown. Add the tomatoes and spinach and sprinkle with salt and pepper. Stir to begin to wilt the spinach, then pour in the eggs. Reduce the heat to low and stir, cooking slowly, until soft curds form. Add the Swiss and continue stirring/folding until the eggs are cooked. Serve with toast and fresh fruit for breakfast, lunch, or dinner!Optional: Add hot sauce, salsa, Sriracha, pesto, or anything you'd like to the egg mixture.

EXTREME VEGGIE SCRAMBLED EGGS | ALLRECIPES

Extreme Veggie Scrambled Eggs | Allrecipes image

A variety of veggies combined with eggs make a great start to the day.

Provided by EIORE

Categories Breakfast and Brunch Eggs Scrambled

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

¼ cup olive oil
¼ cup sliced fresh mushrooms
¼ cup chopped onions
¼ cup chopped green bell peppers
6 eggs
¼ cup milk
¼ cup chopped fresh tomato
¼ cup shredded Cheddar cheese

Steps:

Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent.
In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. When eggs are almost done, mix in cheese. Serve immediately.

Nutrition Facts : Calories 181.6 calories, CarbohydrateContent 2.4 g, CholesterolContent 191.8 mg, FatContent 15.8 g, FiberContent 0.3 g, ProteinContent 8.1 g, SaturatedFatContent 3.9 g, SodiumContent 159.1 mg, SugarContent 1.6 g

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