This Egg Scramble recipe is full of flavor with broccoli, mushrooms, garlic, sun dried tomatoes and goat cheese!
An egg scramble is a mix of veggies and eggs, topped with cheese. There are a million variations, which I cover down below. These are fresh and healthy, gourmet scrambled eggs, and they’re a nice departure from classic creamy scrambled eggs or egg bites.
Serve your egg scramble with breakfast potatoes, fruit, bagels or avocado toast. The recipe makes two servings, and it’s a great breakfast to start the day!
Ingredients Needed for Egg Scramble:
- Oil: I like to use extra virgin olive oil, but avocado oil would be a good substitution.
- Broccoli: Chop fresh broccoli stalks. Or use chopped zucchini in its place.
- Mushrooms: Use fresh mushrooms. Clean them, and slice them.
- Sun Dried Tomatoes: Use sun dried tomatoes packed in oil from a jar. Just drain them before adding to the egg scramble.
- Eggs: Use whole large eggs. The recipe calls for using some egg whites too, but you can certainly just use a couple more whole eggs instead of separating out the whites.
- Milk: Use whole milk or cream for best results.
- Cheese: Crumbled feta or goat cheese are perfect for sprinkling on top of these eggs. But you can certainly mix in your favorite shredded cheese instead (think cheddar, jack or Swiss).
- Flavor Enhancers: Garlic, salt and pepper
How to make an Egg Scramble:
The first thing you’ll do is saute the veggies in garlic and olive oil in a skillet. Then you’ll move the cooked veggies to a bowl, and wipe out the pan.
Then it’s time to cook the eggs. They’re combined with milk and salt/pepper, and then cooked in the skillet. The veggies are added back in to the skillet with the eggs until all is cooked through. Individual servings are topped with cheese.
Egg Scramble Additions:
- Add hot sauce or salsa on top of individual servings.
- Saute some chopped sweet onion with the other veggies.
- Crispy bacon or crumbled cooked sausage would be good additions.
- Use fresh tomatoes instead of sun dried.
- Add more eggs and fewer veggies if you want a higher egg density.
What We Love About This Recipe:
- It’s so easy to make, and it’s healthy too!
- These skillet scrambles are on all of the restaurant menus, but they’re easy to make at home.
- It’s highly customizable! Add whatever ingredients you want to your egg scramble!
Here are a few more favorite breakfast recipes:
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Coat a large skillet with nonstick spray and heat the oil over medium heat.
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Sauté the garlic in the olive oil in the hot skillet for 1 minute. Stir in the broccoli, mushrooms and sun-dried tomatoes. Sauté for 2 minutes longer. Reduce the heat to medium-low. Cook, covered, for 2 minutes or until the broccoli is tender-crisp, stirring occasionally. Remove the sautéed vegetables to a bowl. Using paper towels, wipe out the pan.
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Coat the skillet with nonstick spray. In a medium bowl, whisk together the eggs, egg whites, milk, salt and pepper until blended. Heat the skillet to medium-high and add the egg mixture. Stir in the broccoli mixture and scramble until cooked through.
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Spoon the egg mixture onto serving plates and sprinkle with goat or feta cheese. Serve immediately.
Serving: 1serving, Calories: 343kcal, Carbohydrates: 12g, Protein: 26g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.03g, Cholesterol: 297mg, Sodium: 924mg, Potassium: 714mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1333IU, Vitamin C: 84mg, Calcium: 188mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.