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Egg and veggie scramble with spinach, tomatoes and broccoli

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
Cook Time 10 minutes
Total Time 20 minutes
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.