Egg Scramble Recipe
Equipment
- Medium skillet
- Mixing bowl
- Whisk
Ingredients
- 1/2 Cup Broccoli florets Chopped
- 1/2 Cup Mushrooms Diced
- 1/2 Cup Red pepper Diced
- 1/2 Cup Orange pepper Diced
- 1 Cup Spinach
- 6 Large eggs
- 1/4 Cup Milk of choice
- 1/4 Tsp Ground black pepper
- 1/8 Tsp Salt
- Grated cheddar cheese (Optional)
Instructions
- Heat a medium skillet over medium heat.
- Add to skillet broccoli, mushrooms, red pepper, and orange pepper. Sauté about 5 minutes until the veggies begin are soft.
- Add spinach and cook another 2 minutes to wilt the spinach.
- While the veggies are sautéing, in a medium mixing bowl add the eggs, milk, pepper, and salt.
- Whisk to completely blend the eggs. The longer the eggs are whisked, the fluffier they are when cooked.
- Add the egg mixture to the veggies. Let cook about 1 minute until eggs begin to set.
- Push the eggs towards the center of the pan and gently fold over. Tilt pan slightly to allow the liquids to cook through. Continue to do this until the eggs are just about set. If adding cheese, do so now.
- Remove from heat and let rest one minute. Serve and enjoy.
Notes
You can use egg whites in lieu of some of the egg for 1 egg use 2 eggs whites. If making for meal prep, separate into 3 food storage containers and either microwave to heat or reheat in the oven at 350 for about 5 minutes in an oven-safe bowl.
