Some mornings call for comfort, not complexity. These veggie scrambled eggs are soft, fluffy, and packed with simple ingredients you probably already have. Onions, mushrooms, fresh green chillies, baby spinach, and juicy cherry tomatoes come together in one pan for an easy breakfast that feels nourishing and satisfying. It’s quick enough for busy mornings, but good enough for a slow weekend brunch.

Why you’ll love this veggie scrambled eggs?

Quick and no-fuss: This recipe comes together in about 30 minutes from start to finish, making it ideal for busy mornings or those days when you want something comforting without too much effort.
Veggie-packed: It’s a simple, delicious way to use up vegetables you already have in the fridge, while still feeling fresh and nourishing.
Soft and fluffy eggs: Gentle heat and slow stirring ensure the eggs stay creamy and soft.
One-pan: Everything is cooked in a single pan, which means less washing up and more time to enjoy your meal.
Perfect any time of day: These veggie scrambled eggs work just as well for breakfast or brunch as they do for a light lunch or easy supper.

Ingredients

Olive oil: Used to gently sauté the vegetables without overpowering their natural flavours. It creates a clean, savoury base and helps everything cook evenly.

Margarine: Adds richness and helps keep the eggs soft and creamy. Butter works just as well if that’s what you have, but margarine gives a slightly lighter finish.

Onion: Builds a gentle, savoury foundation that flavours the entire dish. Cooking it slowly allows its natural sweetness to come through.

Fresh green chillies: Add a mild, fresh heat that wakes up the eggs. Adjust the amount to suit your heat preference, or remove the seeds for less spice.

Mushrooms: Bring earthiness and depth, making the scrambled eggs feel more hearty and satisfying rather than just eggs on their own.

Cherry tomatoes: Add little bursts of sweetness and acidity, which balances the richness of the eggs and keeps the dish feeling fresh.

Baby spinach: Wilts quickly and blends beautifully into the eggs, adding freshness and colour without overpowering the other flavours.

Eggs: The star of the show. Whisk them gently until just combined to incorporate air, which helps create soft, fluffy scrambled eggs.

Salt: Essential for bringing all the flavours together. Season gradually and adjust at the end for the best balance.

Mixed herbs: A subtle background flavour that lifts the vegetables and adds warmth without stealing the spotlight.

How to make veggie scrambled eggs

Step 1: Prep

Start by soaking the baby spinach in a bowl of cold water with 1 teaspoon fine salt. Let it sit to loosen any grit. You will drain the spinach later (before adding it to the eggs). While the spinach soaks, prep the rest of your vegetables. Dice the onion, slice the green chillies into rounds, slice the mushrooms, and cut the cherry tomatoes in half. Set everything aside.

In a separate bowl, whisk the eggs with salt and mixed herbs until just combined. Set aside.

Step 2: Heat the pan

Place a medium to large pan over medium-low heat and add a drizzle of olive oil. Allow it to heat gently. You don’t want the oil smoking.

Step 3: Cook the onions and chillies

Add the diced onions and sliced chillies to the pan. Cook, stirring occasionally, until the onions soften and turn translucent.

Step 4: Add the mushrooms

Stir in the sliced mushrooms along with a pinch of fine salt and a little extra mixed herbs. Cook until the mushrooms release their moisture and begin to soften.

Step 5: Add the cherry tomatoes

Add the halved cherry tomatoes and cook just until they soften slightly. You want them juicy, not mushy.

Step 6: Wilt the spinach

Add the drained spinach to the pan and cook until just wilted. It should shrink down and blend easily into the vegetables without overcooking.

Step 7: Add the margarine

Lower the heat to low. Add the margarine to the pan and let it melt gently through the vegetables, coating everything evenly. This creates a rich base and helps prevent the eggs from sticking.

Step 8: Scramble the eggs

Pour in the whisked eggs. Using a spatula, slowly push the cooked eggs from the edges toward the centre of the pan, allowing the uncooked egg to flow outward. This gentle movement helps create soft, fluffy scrambled eggs. Remove from the heat while the eggs are still slightly creamy to avoid overcooking. The eggs will continue to set from the residual heat.

Step 9: Taste and serve

Taste and adjust seasoning if needed. Serve immediately with buttered toast and enjoy while warm.

Can I make this ahead of time?

Scrambled eggs are best enjoyed fresh, but you can prep all the vegetables ahead of time and store them in the fridge. When ready to eat, simply sauté and add the eggs for a quick, stress-free meal.

How do I store veggie scrambled eggs?

If you have leftovers, store them in an airtight container in the fridge for up to 24 hours.

To reheat, warm the eggs gently on the stove over low heat for a few seconds, stirring often. You can also use the microwave, heat in short 10 second bursts, stirring in between, to prevent the eggs from drying out.

Keep in mind that scrambled eggs will firm up slightly once reheated, but they’ll still be perfectly tasty and comforting.

More breakfast recipes you’ll love

Prep Time 10

Cook Time 20

Total Time 30

Servings 3 people

Course Breakfast

Cuisine International

Soft, fluffy veggie scrambled eggs made with onions, fresh green chillies, mushrooms, baby spinach and cherry tomatoes. A comforting, one-pan breakfast that’s easy, nourishing, and perfect any time of day.

Ingredients

3 tbsp olive oil
50g margarine
6 eggs
1 onion
2 fresh green chillies
125g mushroms
125g cherry tomatoes
125g baby spinach
1 tsp mixed herbs
salt, to taste

Instructions

Start by soaking the baby spinach in a bowl of cold water with 1 teaspoon fine salt. Let it sit to loosen any grit. You will drain the spinach later (before adding it to the eggs). While the spinach soaks, prep the rest of your vegetables. Dice the onion, slice the green chillies into rounds, slice the mushrooms, and cut the cherry tomatoes in half. Set everything aside.
In a separate bowl, whisk the eggs with salt and mixed herbs until just combined. Set aside.
Place a medium to large pan over medium-low heat and add a drizzle of olive oil. Allow it to heat gently. You don’t want the oil smoking.
Add the diced onions and sliced chillies to the pan. Cook, stirring occasionally, until the onions soften and turn translucent.
Stir in the sliced mushrooms along with a pinch of fine salt and a little extra mixed herbs. Cook until the mushrooms release their moisture and begin to soften.
Add the halved cherry tomatoes and cook just until they soften slightly. You want them juicy, not mushy.
Add the drained spinach to the pan and cook until just wilted. It should shrink down and blend easily into the vegetables without overcooking.
Lower the heat to low. Add the margarine to the pan and let it melt gently through the vegetables, coating everything evenly. This creates a rich base and helps prevent the eggs from sticking.
Pour in the whisked eggs. Using a spatula, slowly push the cooked eggs from the edges toward the centre of the pan, allowing the uncooked egg to flow outward. This gentle movement helps create soft, fluffy scrambled eggs. Remove from the heat while the eggs are still slightly creamy to avoid overcooking. The eggs will continue to set from the residual heat.
Taste and adjust seasoning if needed. Serve immediately with buttered toast and enjoy while warm.

Notes

Scrambled eggs love gentle heat. Cooking on low prevents them from drying out and keeps them soft and fluffy.

Vegetables release flavour as they cook, so it’s best to season gradually and adjust right at the end.

Remove the pan from the heat while the eggs are still slightly creamy. They’ll continue to set from residual heat. Overcooking eggs will make them rubbery.

This recipe is very forgiving. Swap spinach for kale, add peppers or courgettes, or skip the mushrooms if needed.

Scrambled eggs are at their best straight from the pan, but leftovers can be stored for up to 24 hours and reheated gently in the microwave or on the stove top.