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