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Egg u0026amp; 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
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast and Brunch, Budget-Friendly Meals, Easy Basics, Quick u0026amp; Easy
Calories: 300
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

u003cliu003eAdd leftover roasted vegetables or cooked potatoes.u003cbru003eSprinkle with red pepper flakes for heat.u003cbru003eServe in tortillas for breakfast burritos.u003c/liu003e