Vegetable Egg Scramble

I'm just not great at making omelets - they stress me out and never turn out the way I want. So, my solution is to make a veggie egg scramble. It is easy, gourmet, and delicious. I actually prefer it because the flavors so beautifully marry. Also, I'm kind of weird about cheese in my eggs - I just don't love it even though cheese is one of my top favorite foods. So, my solution is to sprinkle the cheese on top of the eggs as an optional addition. This is a dish that you can totally personalize which is especially nice for choosing the ingredients that would be most appreciated by the person or people you are cooking for! And again, you can easily add fresh herbs as a garnich or put them in for the last few minutes of cooking for a lovely, fresh flavor.




VEGETABLE EGG SCRAMBLEPrint This Recipe

2 eggs per person
vegetables (I used onion, multi-colored peppers, and fresh baby spinach), chopped small
breakfast meat, optional (I used sausage)
cheese, optional
butter
salt & pepper

Beat the eggs until light in a bowl. Add a little milk and salt and pepper to taste (you can always add more but you definitely want to cook them with some seasoning).

Melt a little butter in a skillet on medium to high. Add the chopped onion and peppers and saute until almost tender. Add the spinach (I do not chop this) and cook until wilted and veggies are tender. Reduce heat to medium. Pour in the eggs and scramble - fully mixing in the vegetables. Cook until eggs are fully cooked (add herbs right before finished if desired). Serve garnished with cheese if desired.