Veggie Scramble
Quick · 15 min · Serves 2 · American
Dietary: vegetarian, pescatarian, gluten-free, nut-free
Soft, fluffy scrambled eggs folded with sauteed bell pepper, onion, and spinach, finished with melty cheddar.
Ingredients
For 2 servings
- 4 egg
- 1 bell pepper, diced
- 0.5 onion, diced
- 50 g spinach
- 40 g cheddar cheese, grated
- 1 tbsp olive oil
Steps
- Crack the eggs into a medium bowl, add about 1 tablespoon of water, and season with salt and pepper. Whisk with a fork until smooth and evenly yellow, with no streaks of white.
- Warm the olive oil in a 25 cm (10 inch) nonstick skillet over medium heat. Add the onion and pepper and cook, stirring often, for 5 to 6 minutes, until soft and lightly colored at the edges.
- Add the spinach and stir for about 1 minute, just until it wilts and turns bright green.
- Pour the eggs over the vegetables and leave them undisturbed for 20 to 30 seconds, until the edges begin to set.
- With a spatula, push the set egg from the edges toward the center, tilting the pan so the runny egg flows into the gaps. Repeat every few seconds for 2 to 3 minutes, until the eggs form large, soft curds that still look glossy and a little wet.
- Take the pan off the heat while some liquid egg remains, since the heat of the pan finishes it. Scatter over the cheddar and fold once or twice, just until it melts.
- Taste, season with salt and pepper, and serve immediately. Leftovers keep, covered, in the fridge for up to 4 days; reheat gently in a pan over medium-low heat.