Veggie Egg Scramble

Soft scrambled eggs with spinach, onion, and cheese.

Serves 3 easy 8 min prep · 10 min cook breakfast Priced at Food 4 Less - Hammond Shopping Center

$17.20 estimated ingredients

Ingredients

eggs — 6 each Store item: Kroger® Grade A Large White Eggs

$2.89
spinach — 2 cup Store item: Spinach

$1.49
onion — 0.5 each Store item: ONION POWDER - SMART WAY - 1.75 OZ

$1.25
cheese — 0.5 cup Store item: Tillamook Cream Cheese Brick

$3.99
butter — 2 tbsp Store item: Kroger® Salted Butter Sticks

$3.29
pepper (optional) — 0.25 tsp Store item: Braswell's® Red Pepper Jelly

$4.29

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How to prepare

About this recipe

Veggie Egg Scramble folds tender spinach and softened onion into soft scrambled eggs with melted cheese—a colorful, protein-rich breakfast. This breakfast recipe serves 3 and is rated easy difficulty. Plan about 8 minutes of prep and 10 minutes of cooking.

What you will need ready

6 eggs
2 cup spinach
0.5 onion
0.5 cup cheese
2 tbsp butter
0.25 tsp pepper (optional)

Step-by-step

Dice 0.5 onion into small pieces. Melt half the 2 tbsp butter in a skillet over medium; sauté onion 3–4 minutes until softened and lightly golden.
Add 2 cup spinach in handfuls, stirring until wilted, about 2 minutes. Transfer vegetables to a plate.
Whisk 6 eggs with a pinch of salt and 0.25 tsp pepper.
Melt remaining butter in the same pan over medium-low. Pour in eggs.
Scramble gently, pushing curds from edges to center, until mostly set but still glossy.
Return spinach and onion to the pan; fold through.
Remove from heat and stir in 0.5 cup cheese until melted.
Taste and adjust salt and pepper.
Serve immediately while eggs are soft and vegetables are warm.
Do not overcook—eggs continue setting off heat.

Serving

Serve with toast or tortillas. Refrigerate leftovers 1 day; reheat gently over low heat.

Cook tips

Wilt spinach before eggs so water evaporates.
Medium-low for creamy eggs.
Squeeze excess water from spinach if it releases a lot.
Fresh pepper at the end brightens flavor.