Quick and Easy Egg Scramble Recipe
A healthy, quick and easy meal for breakfast, lunch, or dinner
Feb 10, 2007
College students, newlyweds, and other first time apartment dwellers in search of easy cooking tips and kitchen basics: one of the easiest dishes you can put together for a quick and easy meal is an egg scramble. Combine eggs in a big skillet with leftovers and convenience food ingredients from your refrigerator, freezer, pantry, and spice shelf, and you've got a tasty and budget friendly meal for any time of day.
An egg scramble is easy to learn how to make. Here's a simple recipe, but feel free to experiment with the ingredients (and check out these other quick and easy recipes as well).
QUICK AND EASY EGG SCRAMBLE
- 2 Tablespoons butter or olive oil
- 4 eggs
- 1 onion, chopped (or 1 cup frozen chopped onion)
- 2 cloves garlic, chopped
- 1 cup frozen hash browns, thawed
- 1 cup frozen spinach, broccoli, or mixed vegetables, thawed
- 1 tomato, chopped
- 1 1/2 cups shredded cheese, any kind
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Crack eggs into mixing bowl, and add salt and pepper. Using a wire whisk, beat them until they are well combined. Set aside.
Heat the butter or oil in a large skillet over medium heat. Add chopped onion. Cook for about 5-8 minutes, turning frequently with a metal or plastic spatula, until onions are soft. Add chopped garlic and cook for just a minute more, combining with spatula. Add thawed frozen vegetables and thawed hash browns and cook for about 6-8 minutes until everything is cooked through, stirring frequently with spatula. Add tomatoes and mix them in. Turn the heat down to medium low and pour the eggs onto the mixture. Using the spatula, gently toss the eggs and the mixture together until the eggs fully scramble. Add cheese at the end, and let the cheese melt on top for about 3-5 minutes. Serves 4.
