Scrambled Eggs With Spinach, Cheddar And Romano Ove

Name: Scrambled Eggs With Spinach, Cheddar And Romano Over Sauteed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Eggs; 1 whole Egg White; 1/2 whole Red (or Any Other Color) Bell Pepper; 1/2 whole Summer Squash (or Zucchini); 1/2 whole Vidalia Onion; 2 Tablespoons Grated Cheddar Cheese; 2 Tablespoons Shredded Romano Cheese; 1 clove Garlic, Minced; 1 dash Milk; 1 pinch Red Pepper Flakes; 1 Tablespoon Olive Oil; 1 cup Baby Spinach (or Arugula, Etc.); 1 dash Salt And Pepper, to taste

Servings: persons

2 whole Eggs
1 whole Egg White
1/2 whole Red (or Any Other Color) Bell Pepper
1/2 whole Summer Squash (or Zucchini)
1/2 whole Vidalia Onion
2 Tablespoons Grated Cheddar Cheese
2 Tablespoons Shredded Romano Cheese
1 clove Garlic, Minced
1 dash Milk
1 pinch Red Pepper Flakes
1 Tablespoon Olive Oil
1 cup Baby Spinach (or Arugula, Etc.)
1 dash Salt And Pepper, to taste

1
I started off sauteing a vidalia onion in some olive oil, along with half of a red bell pepper and half of a summer squash (basically random vegetables in my fridge). I added some garlic, salt, pepper and red pepper flakes to the vegetables and let them soften for about 10-15 minutes.
2
After putting the cooked veggies in a separate bowl, I beat two eggs and an egg white with a mix of cheddar and Romano cheese and a splash of milk.
3
I scrambled the eggs on medium low. I learned from Barefoot Contessa that the proper way to scramble eggs is nice and slow so they retain moisture. I used to scramble my eggs on medium high to high heat.
4
Anyways, once the eggs started to set, I mixed in some baby spinach leaves (as much as I'd like to be one, I'm not a big fan of arugula's lemon-y pepperness). After the eggs finished scrambling, I ceremoniously dumped them on top of my mixed vegetables.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 whole Eggs, 1 whole Egg White, 1/2 whole Red (or Any Other Color) Bell Pepper, 1/2 whole Summer Squash (or Zucchini), and more.

Yes, Scrambled Eggs With Spinach, Cheddar And Romano Over Sauteed Vegetables falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scrambled Eggs With Spinach, Cheddar And Romano Over Sauteed Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions