Veggie Scramble on Toast

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

Veggie Scramble on Toast

Ingredients:

• 2 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
• 2 tsp butter
• 4 eggs, well-beaten
• 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

How to Make a Veggie Scramble on Toast

Heat the olive oil in a large nonstick skillet 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, and set aside.

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

Pour 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 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

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Course: Breakfast

Cuisine: American

Servings: 2

Author: Pam - For the Love of Cooking

Equipment

• Large Nonstick Skillet
• Toaster

Ingredients

• 2 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
• 2 tsp butter
• 4 eggs well-beaten
• 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

Instructions

• Heat the olive oil in a large nonstick skillet 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, and set aside.
• Heat the butter in the large nonstick skillet over medium heat. Whisk the eggs together well with the milk, sea salt, and freshly cracked pepper, to taste.
• Pour 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 to the skillet 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.

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