Scrambled Eggs with Veggies
Scrambled Eggs with Spinach, mushrooms and onions are a fluffy and light addition to any breakfast. These veggie scrambled eggs are easy to make and easily customizable. Makes 2 servings, but can easily be doubled.
Love a good savory breakfast? Check out Gluten Free Broccoli Quiche Lorraine Bites and Mashed Potato Chorizo Breakfast Tacos.
These Scrambled Eggs with Veggies were originally published on October 9, 2011. The post and photos were updated and republished in February 2021.
I am a big breakfast person.
As in, I will eat breakfast for any meal of the day… and would happily do this if everything consumed was slightly different. (However, I have issues with eating the same thing again and again. Jim “I eat Ham & Cheese every day while working at The Office” Halpert, I am not.)
So when the weekend rolls around, I am always wanting to do something good for breakfast. And since it’s football season, we have weekly weekend visitors. This gives me the excuse to make big breakfasts for everyone.
Why I love this recipe:
These veggie scrambled eggs were one of those weekend creations, and let me just say, they are a HIT because they’re a step-up from perfectly delicious scrambled eggs.
The difference? We’re adding veggies to them! And these vegetables (which are onions, mushrooms and fresh spinach) add a ton of flavors to the eggs.
This scrambled egg recipe is easy to make, and the recipe can easily be doubled or tripled to feed a hungry family. You can also add in other favorite vegetables, which I discuss below.
Other breakfast recipes for the whole family: Strawberry Pancakes | Hearty Holiday Quiche | Cream Biscuits and White Sausage Gravy | Homemade Waffles with Strawberries and Cream | Vegan Banana Muffins
Need breakfast inspiration? Head on over to my Breakfast and Brunch recipe index for some ideas!
What you need to make Veggie Scrambled Eggs
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In addition to these tools to make your scrambled eggs, you’ll also need some ingredients:
- Unsalted butter—you can use an unflavored oil in place of this if you do not eat dairy products
- Eggs—because you can’t make scrambled eggs without ’em
- Milk—you can use cow’s milk or a non-dairy milk if you are dairy free. If using non-dairy milk, make sure to use an unsweetened, unflavored kind, as the sweetness would throw off the savoriness of these eggs.
- Mushrooms—we always grab pre-sliced white mushrooms from the store, but you can use baby bellas, too.
- Onions—red, yellow and white onions all work here
- Fresh spinach—or another green, like kale or collards
- Salt-free Creole seasoning (or Homemade Creole Seasoning)
- Salt—just a pinch!
- Black pepper
If you want to add more ingredients to your veggie scrambled eggs, have at it! Here are a few ideas of other things you could add to the mix:
- Green onions or shallots
- Chopped tomatoes
- Shredded cheese
- Salsa (red or green)
How to make the best scrambled eggs
First and foremost, melt the butter in a nonstick skillet over medium-high heat. Toss in onion and mushrooms to the butter, and season with a pinch of salt.
Cook until the onion and mushrooms are soft, then add the spinach and let it wilt while stirring occasionally.
A note on the vegetables used in these scrambled eggs: you can substitute these veggies for something else if you’d like. We’ve added a LOT of different veggies into our eggs in the past.
While vegetables cook down, crack the eggs in a bowl and whisk together with the milk, Creole seasoning and black pepper.
When the vegetables are soft, pour the eggs into the pan and immediately turn down the heat to low.
Cook until the scrambled eggs are light and fluffy. Serve warm, and enjoy!
Frequently Asked Questions
So many vegetables are good with eggs, so it depends on your personal preferenacess and tastebuds. This recipe uses fresh spinach, mushrooms and onion, but you could easily use whatever you have on hand.
Whenever we serve scrambled eggs at our house, I like to serve them with home fries and a bread dish, like Yogurt French Toast.
Yes, you can! This is one of my favorite ways to add more vegetables to my day, and it’s a delicious one.
Scrambled eggs can be bland if they’re not seasoned well, so be sure to season yours! Also, adding vegetables like onion, mushroom and spinach gives these vegetable scrambled eggs some flavor depth.
Quick tips and tricks to the best scrambled eggs with spinach
- Cook the vegetables first. We want them to be nice and soft before the eggs are added!
- Once the veggies are cooked, make sure the pan is sizzling hot, then add the eggs and immediately turn down the heat. This will ensure the eggs cook up evenly and become fluffy. Scrambling eggs on super high heat makes for tougher, hard eggs instead of fluffy, light eggs.
- Only cook the eggs when you’re ready to eat. While it’s tempting to make the eggs and keep them warm while the family wakes up, this will result in lukewarm, overcooked eggs. If you want to work ahead, feel free to cook the vegetables down ahead of time and then when everyone is awake, scramble the eggs.
- Make some substitutions! If you don’t like mushrooms, leave them out. Swap the onion for green onions or shallot if that’s what you’ve got on hand. Add a splash of salsa to the eggs for some TexMex flair. The world is your oyster when it comes to vegetable scrambled eggs!
Recipes to serve with these scrambled eggs:
- Old Fashioned Pancake Recipe
- Air Fryer Bacon (or Oven Baked Bacon)
- Sweet Potato Hash with Fried Egg
- Fresh Fruit Salad
Scrambled Eggs with Veggies
Scrambled Eggs with Spinach, mushrooms and onions are a fluffy and light addition to any breakfast. These veggie scrambled eggs are easy to make and easily customizable.
- 1 tablespoon unsalted butter
- 4 eggs
- 1 tablespoon milk
- ½ teaspoon salt-free Cajun Seasoning
- ¼ teaspoon black pepper
- ½ cup chopped mushrooms, chopped
- ½ cup diced onion (about ½ a medium-sized onion)
- 1 cup fresh spinach
- A pinch of kosher salt
- Melt butter in a nonstick skillet over medium-high heat.
- Add the onion and mushrooms to the butter, and season with a pinch of salt.
- Cook until the onion and mushrooms are soft, about 3-4 minutes. You can substitute these veggies for something else if you'd like. We've added a LOT of different veggies into our eggs in the past.
- Toss in the fresh spinach and let it wilt, stirring occasionally, about 2-3 minutes.
- While vegetables cook down, crack the eggs in a bowl and whisk together with the milk, Creole seasoning and black pepper.
- When the vegetables are soft, pour in the eggs and immediately turn down the heat to low.
- Cook until eggs are light and fluffy.
- Serve warm, and enjoy!
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Amount Per Serving: Calories: 237Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 387mgSodium: 431mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 15g
Nutrition facts are an estimate and not guaranteed to be accurate.
Yes, I really want to make this. I have to say, I LOVE breakfast and love breakfast for dinner, but I’m awful lazy at getting up and making my own breakfast. I have no idea why?
DO IT! Even though I totally feel you about getting up and making your own breakfast. That was probably why I never ate breakfast when I lived and worked in Hattiesburg… because it’s not much fun to just fix it for yourself. Or at least that’s my hypothesis.
Come play in Louisiana, and we can make these, as well as any other ridiculous breakfast foods you can think of!
WOW!! MAJOR YUM YUMS with this creation 🙂
Thanks so much, Kelsey! It’s a delicious and fun twist on regular scrambled eggs that I’m a huge fan of, especially since I worked at a summer camp that served scrambled eggs that were heated in the oven to everyone. After that experience, I haven’t looked at regular scrambled eggs the same. 😉
This looks wonderful! I’m a breakfast lover too, so strange to think that I hated breakfast as a child. There’s something so comforting about scrambled eggs, this is an original variation!