My Veggie Scramble

Mix-in’s for Veggie Egg Scramble: Tomatoes, Zucchini, Mini Portobella’s, Yellow Onion, and Three Eggs.

The egg scramble or scrambled eggs? Is there a difference? I went to Little Fish about a year ago and heard they had an “Egg scramble” special with goat cheese, asparagus, and other mix-in’s but what stayed with me was this name of this dish.  By reversing the order of the words, suddenly it sounded like a complete other dish to me. It sounded like a distinction was being made between the scrambled eggs and egg scramble. haha I thought to myself, maybe they are different. Maybe, by adding other ingredients, it changes into an egg scramble. I checked with a friend by telling her about how I came across the egg scramble and said “I know this going to sound like I’m talking about nothing (seinfeld-esque) but how do you make your scrambled eggs? is it no longer scrambled eggs if you mix ingredients in? does it become an egg scramble? She laughed and said she always mixes other ingredients in and thinks it’s the same thing. Well, that clears things up! So egg scramble or scrambled eggs, whatever you want to call it.

When I was away on my retreat, I had egg’s every morning. I enjoyed only having to pick out the ingredients and eat. No cleaning, No prep, No mess, just eat. In my REAL life though, I almost never have a hot breakfast meal prepared at the stove during the week. Mostly, because I don’t wake up early enough to prepare a hot meal and I’m just plain groggy.

In the above photograph, I didn’t use all of this for one egg scramble. I did all the prep on a sunday night with hopes that I might get up early for the rest of the week and use up the rest of the bowls (excluding the eggs which was enough for two servings for me), by making omelettes or scrambled eggs. It didn’t happen. I’m usually very ambitious and hopeful Sunday mornings when I make my grocery trips. I made them for a few nights that week but not in the morning.

When I came back from the retreat, other than wanting to continue having guacamole every chance I got. I was on an egg train and I didn’t get off of it until I got a cold and wanted soups instead. I usually make eggs on the weekend for breakfast (because I’m not in a rush to go anywhere) or on weeknights for the next day’s lunch or dinner because it’s quick and easy.

I made my first egg scramble (or scrambled eggs with stuff in it) one day when I was trying to make an omelette, then messed it up when I tried to fold it. SOOO easy, sooo forgiving…No need to fuss about getting the flawless omelette shape. Does anyone else feel that pressure when you do the fold (or folds)? 🙂

It is so flexible and you don’t need any fancy ingredients, just add in whatever you like and it doesn’t need to look pretty either. My recipe below is just what veggies I felt like picking up that day. I also think spinach, asparagus, potatoes, cheese, bacon, sausage, ham, and any of your other favourite veggies/meats would work.

Pretty straight forward. Scramble eggs with stuff in it. But saying egg scramble somehow makes it sound different right? 🙂

Egg Scramble
  • 3 eggs whisked in a bowl with some sea salt.
  • Mushrooms (5 diced)
  • 1/4 yellow onion (diced)
  • 1/2 zucchini (diced)
  • 1/2 a tomato (diced)
  • 2-4 tbl of olive oil or coconut oil or whatever your preferred cooking oil is.
  • sea salt to taste
  • pepper to taste
  1. Heat pan with oil to medium high heat.
  2. Pan-fry ingredients: onions, zucchini, mushrooms, tomatoes (start with ingredients that will take longer to cook, to speed things up, you can use already cooked meats/veggies (or leftovers), if using cheese, hold off until after you pour in the scrambled eggs).
  3. Add a few shakes of sea salt, go easy. Taste and adjust to your liking.
  4. Turn down heat to medium. Check if you need to add more oil. Pour in swhisked eggs. Add in cheese here if you are using.
  5. Mix it around periodically as it cooks breaking up the egg as you like. Cook until the eggs are at the consistency you like for scrambled eggs (you might like them well done or a little runny or creamy).
  6. Add pepper to taste.
  7. Serve with whatever condiments you like (hot sauce, ketchup, salsa, etc).

I still have to work on my scrambled eggs, I know they can be fluffier and not as well done, I think I need to either turn down the heat from medium to low when I add the eggs and not mix them up so often.

I just came across this youtube video that was posted on Facebook on how to make scrambled eggs after I finished writing this post. AH HA! low heat.. as low as possible. No mixing beforehand and bring the eggs out so they come to room temperature.

What are your favourite scrambled egg mix-ins? How do you make your scrambled eggs fluffy?

6 thoughts on “My Veggie Scramble

  1. I saw on Cityline recently when making omlettes to add 1 tbsp water per egg and wisk to make them fluffier. I assumed the same trick would work for scrambeled eggs and it did!

  2. The pan has to be nicely heated and I know the amount of oil makes a huge difference. I remember using a little bit of oil to cook 1 egg scrambled and it was a tiny amount when cooked. I accidentally poured a lot more oil the next time and you have to make sure the oil is heated and the egg cooks a lot faster, fluffs up and I swear it doubled in size looking like I made 2eggs.

    1. Great Tips Jenny. I am pretty impatient when it comes to heating up the pan but I usually put a good amount of oil. Making sure your oil is heated before you add ingredients in is also a good tip for cooking in general.

    1. lol! I know, right?! It was pretty tasty. I tried it this weekend but with coconut oil. However, I personally prefer it to be less creamy (more cooked).

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