A Heartwarming Dish for Busy Weeknights
This Veggie-Packed Scramble Delight perfect for a busy evening, it’s easy to make and packed with flavors that will make everyone ask for seconds. Plus, it’s versatile – swap out ingredients to suit your taste or what you have on hand. This delightful scramble is the ideal way to enjoy a colorful, protein-packed meal that comes together in under 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 4 eggs
- Salt, to taste
- Paprika, to taste
- Black pepper, to taste
- 100 ml (½ cup) milk
- 50 g (⅓ cup) shredded cheese
- 130 g (1 cup) all-purpose flour
- 1 onion, finely chopped
- Vegetable oil, for frying and greasing
- 1 carrot, grated
- 1 bell pepper, diced
- 150 g (1 cup) mushrooms, chopped
- 2 garlic cloves, minced
- 150 g (1 cup) ham, diced
- Green onions, chopped, for garnish
Instructions
- Prep the Eggs: Crack the eggs into a large mixing bowl. Add salt, paprika, and black pepper to taste, then whisk in the milk and shredded cheese until well combined. Set the mixture aside.
- Sauté the Vegetables: Heat a bit of vegetable oil in a large skillet over medium heat. Add the finely chopped onion, diced bell pepper, and grated carrot. Sauté for 3-4 minutes until softened.
- Add the Mushrooms and Garlic: Stir in the chopped mushrooms and minced garlic. Cook for another 4-5 minutes, allowing the mushrooms to soften and release their moisture.
- Cook the Ham: Add the diced ham to the skillet and cook for 2-3 minutes, allowing it to heat through and lightly brown.
- Scramble the Eggs: Pour the egg mixture into the skillet with the vegetables and ham. Gently stir as the eggs cook, allowing them to scramble evenly. Cook for 4-5 minutes until the eggs are fully set, but still creamy.
- Garnish and Serve: Transfer the scramble to a serving plate and garnish with chopped green onions. Serve immediately and enjoy!
Notes
- Make it your own: Feel free to swap out the vegetables for whatever you have on hand – spinach, zucchini, or even leftover roasted vegetables work great.
- Protein alternatives: You can use bacon, sausage, or tofu instead of ham to make the dish your own.
- Storage: If you have leftovers, store the scramble in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or on the stove.