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.