Egg & Veggie Scramble

An egg and veggie scramble is one of the quickest real meals you can make. Onion, tomato and spinach are softened in a skillet, eggs are poured over the top and everything is gently stirred until just set.

Eggs remain one of the least expensive proteins, even when their price jumps, and a scramble is the easiest way to use up small amounts of vegetables before they go bad. Eight eggs and a few handfuls of produce feed four.

It works for breakfast, and it’s just as good as a fast dinner with toast or wrapped in tortillas.

Ingredients and Swaps

• Eggs: Two per person.
• Vegetables: Spinach, tomato and onion here. Bell pepper, mushrooms, zucchini, kale and leftover roasted vegetables all work. Aim for about 2 cups total.
• Cheese: Optional. Cheddar, feta or pepper Jack.
• Milk: Optional. A splash makes the eggs a little creamier.

Tips for a Scramble That Isn’t Watery

• Cook the vegetables first. Vegetables release water as they cook. Let it evaporate before the eggs go in.
• Seed juicy tomatoes. Scoop out the watery centers, or use drained canned diced tomatoes.
• Lower the heat for the eggs. Medium-low heat and gentle stirring give soft curds.
• Stop early. Take the pan off the heat when the eggs are just set and still glossy.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $1.73 from Walmart, $1.97 from ALDI · Per Serving – $0.43 to $0.49

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Egg & Veggie Scramble

A quick, protein-packed scramble made with eggs and simple vegetables for an easy, budget-friendly meal any time of day.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 8 large eggs
• 2 tablespoons milk optional
• 1 tablespoon olive oil or butter
• 1 cup fresh spinach chopped
• ½ cup diced tomatoes
• ¼ cup diced onion
• Salt and black pepper to taste
• ¼ cup shredded cheese optional

Method

 

1. Crack eggs into a bowl, add milk if using, and whisk until combined.
2. Heat oil or butter in a skillet over medium heat.
3. Add onion and cook for 2–3 minutes until softened.
4. Stir in tomatoes and spinach; cook until spinach wilts.
5. Pour eggs into the skillet and gently stir until just set.
6. Season with salt and pepper and top with cheese if desired.

Notes

• Add leftover roasted vegetables or cooked potatoes.
• Sprinkle with red pepper flakes for heat.
• Serve in tortillas for breakfast burritos.

Ways to Serve It

With toast or Skillet Breakfast Potatoes, rolled into tortillas for breakfast burritos, or over rice with hot sauce. For make-ahead versions, see Freezer Breakfast Burritos and Spinach and Feta Egg Muffins.

Storage and Reheating

• Scrambles are best fresh, but leftovers keep in an airtight container for up to 3 days.
• Reheat gently in a skillet over low heat, or in the microwave in 20-second bursts.

Egg Scramble Questions

Can I use frozen vegetables?

Yes. Cook them until hot and any liquid has evaporated before adding the eggs.

How do I add more protein?

Stir in diced ham, cooked sausage, black beans or extra cheese.