Veggie Breakfast or Brunch Scramble

My goal is to have veggies at every meal; I’m not quite there yet, and I’m not counting the high glycemic index ones such as white potatoes (PS, keeping the skin on does NOT make them healthier, especially with Russets)  in this endeavor…  Breakfasts can be the hardest to follow through on this.

But, before we begin:  I’ve redone the homesteading tab, and there is now a Homestead Journal 2018 tab which is as it indicates, journaling events here on this homestead.  Do take a gander through!  

recipe, breakfast, brunch, eggs, bok choy, mushroom

The completed breakfast/brunch.

So, today it’s a veggie breakfast scramble.  It’s very simple, not time consuming, and adaptable to what you like or may have in the kitchen.

You can use any set of veggies you like to cook with, and that you think would go well with eggs.  I used baby bok choy, Chinese broccoli, and onion.  Oh, and mushrooms…

recipe, breakfast, brunch, bok choy, mushroom, egg, veggies, vegetable

Yes, get going!

This is a good solid breakfast for one if you don’t plan to have lunch for many hours in the future.  Or, serve for two, and have something along side.  It may be most appropriate to make it a brunch!

recipe, breakfast, brunch, bok choy, mushroom, egg, veggies, vegetable

Toss in the beaten egg, let it set briefly, then fold into the veggies.

recipe, breakfast, brunch, bok choy, mushroom, egg, veggies, vegetable

Mix with spatula until just about done (before adding any optional cheese).

Prep Time: 10 minutes to slice and dice.
Cook Time: Depends on the veggies, but aim for 15 min. 
Rest Time: None
Serves:  1 or 2, depending on sides or not.
Cuisine:  Western Breakfast
Leftovers:  Not really; I find leftover scrambled eggs to develop a poor texture.

Veggie Breakfast or Brunch Scramble

  • 3/4 – 1 cup of veggies, make it a mix.  Focus on leafy greens – Swiss chard, bok choy, kale, Chinese broccoli, broccoli rabe, beet greens, spinach, cabbage… Slice into bite sized pieces, and any thick stems, slice into 1/8 inch rounds.
  • 1-2 ounces of yellow or white onion, sliced and chunked.
  • 1-2 ounces of mushroom, any variety.  Mine was oyster.  Slice.
  • 2 teaspoons cooking oil (I used the high heat variant of avocado oil).
  • 1/4 teaspoon ground pepper.
  • 1/2 teaspoon Italian seasonings.
  • Salt to taste.
  • 2 whole eggs.
  • OPTIONAL:  1 ounce good melting cheese (I used Havarti).  Sliced.

Prep everything, and in a good skillet heat the oil until a drop of water sizzles.

Add the mushrooms, saute until they soften.  Add the other vegetables and onions — depending on the veggies you add, you may have to stagger their entry into the skillet, so they retain optimal crispness.  There’s also the option of taking more time and sauteeing the onions before adding anything else, but for this morning, I had a lot of other things planned.  Play it by ear!  (Or taste!)

Add the seasonings, mix around until the veggies get just about to where you want them.

Meanwhile, scramble the eggs.  When the veggies are ready for them, pour the eggs in , allow to sit for a minute or two.  Then, slowly meld them into the veggies, stirring until you get them to your preferred layer of done-ness (I like mine cooked through but still moist, not dry).  Then add the cheese, folding the veggie/egg scramble over, until the cheese just melts, but isn’t melded into the rest of the food — this is so you’ll get a couple or so blasts of melty cheese taste as you dine.

Serve.  Enjoy.  For more folks, of course, double (or adjust) everything and use a larger skillet if needed.

I had this by itself (no food sides).  But of course, a good mug of coffee or cup of tea would not be amiss!

Addendum… especially today!  We are expecting 4 more hours of white fluffy stuff!!!:

nov 16 snowstorm

November 16th, I’m not planning on enjoying the deck today.

recipe, breakfast, brunch, bok choy, mushroom, egg, veggies, vegetable

This recipe is warming up over at Fiesta Friday, with a whole bundle of Fiesta partiers hosting it: Jenny @ Apply To Face Blog., Jess @ Cooking Is My Sport, Jhuls @ The Not So Creative Cook and Judi @  SO, go over and shake off the snow, and get warm and toasty!!!

Another place to warm up at is What’s For Dinner, Sunday Link Up.  Go sample some eats there as well!

And, there’s Homestead Blog Hop, which although these weren’t my  own home grown eggs (the dish was made last week), yesterday I obtained THREE for the first time from my laying hens!







About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
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9 Responses to Veggie Breakfast or Brunch Scramble

  1. Jhuls says:

    I do love veggie scramble, too. It is good that you want to include veggies in every meal – I hope I could do that, too. Does cucumber count?? Haha! I am sure I am gonna love this knowing that I have a huge love for eggs. 😀 Thank you so much for joining this week’s 250th Fiesta Friday! x

  2. I would love this for brunch, lunch or dinner – never had veggies for breakfast – yet! I do try to eat a lot of veggies, more sweet potatoes than white and I always feel better. Thanks Diann for sharing with Fiesta Friday, the J Crew and “Jangie”.

    • J’angie! Yes, took a moment (but haven’t had my coffee yet). A good way to put veggies in breakfast are those omelet Florentines. It’s actually my usual way, although sometimes I sub in Swiss chard, beet greens or the like. (Or, have them as a separate dish). I’m afraid this morning I’m eating two fried eggs… with a couple of vegetarian stuffed grape leaves warmed up and on the side.

  3. Something new, something to try. Thanks – Friday Fiesta rocks.

  4. helenfern says:

    Thanks for sharing at the What’s for dinner party. Wishing you a blessed Thanksgiving.

  5. Rob Perini says:

    This is really terrific stuff. I have gotten myself into thinking that there should be a certain ratio of egg to everything else. That typically meant something like at least a 1:1 ratio, with usually more egg than other things (in, say, an omelet).

    But, I can totally see being filled up by the vegetables, rather than relying on the Other Things (which are almost always not as good for you as something green). What a great idea, and simple to do, too.

    I’m really liking your site. Thanks for posting on my site so I could find it. 🙂

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