This scrambled eggs recipe features sautéd vegetables, similar to a frittata, but it is faster to make and has a consistently soft, moist texture that I prefer. The vegetables listed here are just an example. Feel free to choose the vegetables that you prefer.
Serve by themselves or with whole grain toast or High Fiber Grain English Muffins. Either way, it’s a delicious, nutritious way to start a busy day.
Much Ado About Scrambled Eggs
Scrambled eggs might seem incredibly easy to make: heat some butter in a frying pan, crack a few eggs, and stir until set. While that works, with the right techniques and a bit of care, scrambled eggs can be truly delicious. The way that scrambled eggs are cooked has a bigger impact on the outcome than any food that I can think of.
The Texture of Scrambled Eggs
The texture of scrambled eggs varies greatly, and is primarily controlled by how they are cooked. Comparing two styles on opposite ends of the spectrum, American “diner style” and French style, helps to understand the aspects of texture, and how you can use cooking techniques to scramble eggs the way you like them.
American Diner Style Scrambled Eggs
Many Americans think of this is the style when they think about scrambled eggs.
These eggs are fully set, without any runny whites or yokes, and have medium sized “curds” or clumps that are are fluffy, firm, with slightly brown edges.
This is accomplished by:
- Beating the eggs briskly to incorporate some air, making them fluffy;
- Cooking over medium to medium high heat on a large skillet, so they are fully set and slightly browned;
- Stirring frequently, but not constantly to allow the curds to form.
For more information, see Fluffy Scrambled Eggs on Serious Eats.
French Style Scrambled Eggs
French style scrambled eggs in contrast, are slightly runny, with a luxurious, creamy custard-like texture. The small, soft, curds are set just enough to hold their shape, are barely, if at all noticeable .
This is accomplished by:
- Gently beating eggs so the yokes and whites are blended, but not hard enough to incorporate any air;
- Cooking over low heat in a small diameter saucepan so then entire mass thickens into a homogeneous custard;
- Whipping constantly to prevent curds from forming or browning.
For more information, see French-Style Soft Scrambled Eggs on Serious Eats.
The first time I experienced eggs like this was during a business trip to Washington, DC. I thought the cook had made a mistake—they weren’t at all what I expected scrambled eggs to be. For years after that, I avoided ordering scrambled eggs whenever I was on the East Coast.
Later, I bought a copy of Julia Child’s “Mastering the Art of French Cooking” and scrambled eggs was one of the first recipes that I tried. They were runny too runny for my liking, but the soft, moist texture stuck with me.
Now I like my scrambled eggs somewhere in between the two extremes. Moist, with small, soft curds.
Nutritional Information
This recipe is packed with protein, vitamins, minerals, anti-oxidants and other nutrients.
- Eggs provides high-quality protein, choline and B vitamins supporting muscle growth, and brain health.
- Kale is high in fiber, and is a good source of Vitamin K, beta-carotene, Vitamin C, Vitamin B6, folate, manganese, calcium, copper, and potassium. As well as antioxidants like flavonoids and carotenoids.
- Red Bell Peppers are rich in Vitamin C, beta-carotene, and anti-oxidants, and are a good source of fiber.
- Green Onions are a good source of Vitamins A, B9 (folate), C and K. They also sulphur compounds that have anti-inflammatory and antimicrobial benefits.
- Olive Oil is an excellent source of healthy monounsaturated fats and antioxidants.
Instructions
Beat 4 eggs with salt, pepper, and optional milk, and herbs until no visible egg whites remain, beat vigorously if you want fluffy eggs. Set aside. I feel that the vegetables provide enough moisture, so I do not add milk or water, but if you want your eggs to be more moist, feel free.
Beating the eggs with salt early helps them retain moisture and tenderness see A Simple Trick for Creamier Scrambled Eggs on Bon Appétit for the science behind this.
Heat a non-stick skillet over medium-low heat, medium-high if you prefer fully set scrambled eggs.
Chop vegetables.
Then season and sauté them in olive oil until the are done as you like.
Add a bit more olive oil if you think it’s necessary, then pour in the beaten eggs. Since the middle of the pan is usually hotter than the outside, fill from the outside in.
Stir constantly, (frequently if you like American diner style) until the eggs are almost done to your liking. Then remove from heat, they’ll continue to cook. If they don’t set up the way you like, return to heat.
Veggie Breakfast Scramble
Equipment
- 1 8" non-stick frying pan If you use a too large of a pan, the eggs cook too fast.
- 1 mixing bowl
Ingredients
- 4 eggs
- 2 teaspoon milk or water Optional. Up to 2 tablespoon if you prefer very moist eggs.
- 1 teaspoon chopped fresh herbs Optional. Your choice, parsley, chives, and tarragon are common.
- 1 tablespoon olive oil
- 1 cup kale
- 1 green onion
- ½ cup red bell pepper
- salt and pepper to taste
Instructions
- Warm serving plates in low oven. Optional, but keeps eggs warm longer.
- Beat 4 eggs with salt, pepper, and optional milk, and herbs until no visible egg whites remain. Set aside.
- Heat non-stick skillet over medium-low heat
- Chop 1 cup kale, ½ cup red bell pepper, and 1 green onion.
- Add 1 tablespoon olive oil to the pan, then sauté the vegetables seasoned with salt and pepper.
- Add a bit more olive oil if you think it's necessary, then pour in the beaten eggs. Since the middle of the pan is usually hotter than the outside, I swirl around the outside, then fill the center.
- Stir constantly until the eggs are almost done as you like them. Remove from heat, they'll continue to cook. If they don't set up the way that you want in a few seconds, return to heat.
- Serve immediately.
Notes
- Beat the eggs vigorously to incorporate some air;
- Cook over medium-high heat;
- Stir frequently, but not constantly, allowing the larger curds to form before stirring.