Vegetable-Egg-Cheese Scramble
A creamy vegetable and cheese scramble packed with flavor, ideal for breakfast or brunch, combining eggs, vegetables, and cheeses for a hearty, satisfying dish.
Ingredients
Instructions
- Beat the eggs lightly in a bowl, blending in the milk, salt, Worcestershire sauce, and pepper.
- Cut the cream cheese into small pieces and add to the egg mixture along with the vegetables and grated cheese.
- Melt the margarine or butter in a skillet over low heat.
- Pour in the egg mixture and cook over low heat, gently lifting eggs from the bottom occasionally to allow uncooked portions to flow underneath.
- Cook until eggs are firm but still moist, then garnish with chopped chives and serve.
Tips & Substitutions
For a creamier texture, use whole milk instead of low-fat. You can substitute any leftover vegetables, such as spinach or bell peppers, to add flavor. If you want a bit of spice, consider adding a pinch of cayenne pepper. This scramble is also delicious with a dollop of salsa on the side, making it a great brunch option alongside American recipes like Super Pound Cake.
Serving Suggestions
Serve this Vegetable-Egg-Cheese Scramble with toasted bread or a fresh salad for a complete meal. It pairs wonderfully with a side of fruit for a refreshing contrast. For a heartier breakfast, consider serving it alongside Lil Hot Dogies or even a slice of Buttermilk Pie (Aunt Tera's) for a sweet finish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over low heat, stirring gently to avoid overcooking. Alternatively, you can microwave in short intervals, stirring in between, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable-Egg-Cheese Scramble contains roughly 414 calories, with 7g protein, 40g carbohydrates, and 27g fat. It is an excellent source of vitamin C (214% of the Daily Value), vitamin A (84% of the Daily Value), and iron (36% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1339mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this scramble ahead of time?
Yes, you can prepare the egg mixture the night before and store it in the refrigerator. Just cook it in the morning for a quick and easy breakfast. However, for the best texture, it's recommended to cook it fresh.
What other cheeses can I use?
You can substitute the Swiss or Cheddar cheese with feta, mozzarella, or even pepper jack for a spicy twist. Each cheese will give a different flavor profile, enhancing your scramble in unique ways.
Is this recipe suitable for meal prep?
Absolutely! This Vegetable-Egg-Cheese Scramble is perfect for meal prep. Simply divide into individual portions after cooking and store in the fridge. It reheats well and makes for a nutritious breakfast all week long.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).