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Veggie Scramble on Toast

Veggie Scramble on Toast

I whipped these toasts up for my husband and me and they made a tasty light breakfast. I loved the combination of flavors of spinach, onion, tomato, and feta with the fluffy scrambled eggs seasoned with dill. YUM! Just thinking about this veggie scramble on toast makes me want to make myself another one for breakfast tomorrow.

Veggie Scramble on Toast

How to Make a Veggie Scramble on Toast

Heat the olive oil in a nonstick pan over medium heat. Add the onion and cook, stirring occasionally, for 2-3 minutes. Add the tomato halves and spinach along with the crushed red pepper flakes. Cook, stirring constantly, for 2 minutes. Remove from the pan into a bowl, set aside.

Heat the butter in the nonstick pan over medium heat. Whisk the eggs together very well with the milk, sea salt, and freshly cracked pepper, to taste.

Pour in the egg mixture into the hot pan then season with dill, sea salt, and freshly cracked pepper, to taste. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are just about cooked to your liking. Add the spinach mixture back to the pan and gently combine with the scrambled eggs.

Meanwhile, place your bread into the toaster and toast; butter the toast when finished.  Layer the scrambled egg on top of the buttered toast followed by a sprinkling of feta cheese. Season with sea salt and freshly cracked pepper, to taste.  Serve immediately.  Enjoy.

Veggie Scramble on Toast

 

Veggie Scramble on Toast

 

Yield: 2   

Total Time: 10 minutes +/-

Ingredients:

1 tsp olive oil
3 tbsp sweet yellow onion, diced
Handful of grape tomatoes, halves
2 cups baby spinach
Pinch of crushed red pepper flakes, to taste
1 tsp butter
4 eggs
2 tbsp milk
Dried dill, to taste
Sea salt and freshly cracked black pepper, to taste
2 slices of whole wheat bread, toasted & buttered
Feta cheese crumbles, to taste

Directions:

Heat the olive oil in a nonstick pan over medium heat. Add the onion and cook, stirring occasionally, for 2-3 minutes. Add the tomato halves and spinach along with the crushed red pepper flakes. Cook, stirring constantly, for 2 minutes. Remove from the pan into a bowl, set aside.

Heat the butter in the nonstick pan over medium heat. Whisk the eggs together very well with the milk, sea salt, and freshly cracked pepper, to taste.

Pour in the egg mixture into the hot pan then season with dill, sea salt, and freshly cracked pepper, to taste. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are just about cooked to your liking. Add the spinach mixture back to the pan and gently combine with the scrambled eggs.

Meanwhile, place your bread into the toaster and toast; butter the toast when finished. Layer the scrambled egg on top of the buttered toast followed by a sprinkling of feta cheese. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

 

Recipe and photos by For the Love of Cooking.net

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6 Comments

  1. Very nice. I often do scramble on toast with bacon or ham mixed in but I think I should go to the effort of adding some veggies – makes it look very appetizing, and it’s just that little bit healthier!

  2. Looks like a really good idea! My husband is partial to English Muffins, and I’ll bet that would be a great base for the veggie scramble, too.

  3. I’ve been trying to eat lots of oatmeal for breakfast because it’s good for milk production, but that just leaves me craving lots of eggs! Might have to make this for lunch.