Veggie Scramble


Servings 2
Time Needed Prep
Ingredients 8
Difficulty Easy

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  • 1/4 cup Milk
  • 6 Whole Eggs
  • 2 tbsp Butter
  • 1/2 Onion diced small
  • 1/2 cup Cherry Or Grape Tomatoes halved
  • 1.5 cups Baby Spinach
  • 1/2 cup Swiss Cheese grated
  • 1 Salt

Nutrition Information

Qty per
910g serve
Qty per
Energy 1304cal 143cal
Protein 103g 11g
Fat (total) 90g 10g
 - saturated 36g 4g
Carbohydrate 13.4g 1.5g
 - sugars 5.4g 0.6g
Dietary Fibre 2.42g 0.27g
Sodium 2275mg 250mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Veggie Scramble is a recipe definitely invented for mums like me and you! It’s quick to make, easy and you can add simple ingredients as you go. It makes one satisfying breakfast!


  1. Mix together the eggs, milk, salt, and pepper. Set aside.

  2. Heat a nonstick skillet over medium heat and melt the butter. Cook the onions for several minutes, until golden brown. Add the tomatoes and spinach and sprinkle with salt and pepper. Stir to begin to wilt the spinach, then pour in the eggs.

  3. Reduce the heat to low and stir, cooking slowly, until soft curds form. Add the Swiss cheese and continue stirring/folding until the eggs are cooked.

  4. Serve with toast and fresh fruit for breakfast, lunch, or dinner!

Recipe Hints and Tips:

  • Veggie Scramble is not suitable for freezing.
  • Optional: Add hot sauce, salsa, pesto, or anything you would like to the egg mixture.
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