Vegetarian Scrambled Eggs
Delicious vegetarian scrambled eggs, known better to me as ‘Dads Scramby eggs’ is one of my favorite weekend recipes. It’s super quick to make, healthy, and it’s a great way to use all those left over bits of veg in your fridge. Although this recipe isn’t particularly beautiful to look at, it makes up for it in flavor! My Dad used to make this for my sisters and I on the weekends, and it’ll always hold a special place in my heart – theres always something special about nostalgic cooking right?! See my notes section for subs and options, there really is so much you can do with this recipe and it can cater for everyone!
Notes
I love this dish because you can play with lots of different ingredients and accomplish many different flavor variations. I keep it vegetarian as that’s my preference (I even omit the feta sometimes to keep it dairy free), but if you like you can add meat which works so well!
Veg options – I always go with a staple of mushrooms, tomato and onions, but when possible I like to add baby spinach, alfalfa sprouts, peppers (delish addition) and celery if it needs to be eaten.
Poultry – it goes without saying that if you can, pasture raised organic eggs are the only eggs you should be eating, but if that’s not accessible to you, organic is the next best bet. I have a farmers market around the corner from me on the weekends that I get my eggs from (lucky)! If you’re going to the supermarket, the below linked eggs are the best option (Vital Farms). If you like a bit of meat in your breakfast, some pre cooked, chopped up bacon or ham will be a delicious addition.
https://vitalfarms.com/organic-pasture-raised-eggs/
Dairy – For the dairy portion, I use almond or oat milk, and goats cheese for the feta, however any feta you use will work well. I’ve even used vegan feta which is a delicious sub if you want to be completely dairy free but keep that feta flavor!
What You’ll Need
- 1/4 onion finely diced
- 3/4 punnet of portobello mushrooms, cleaned, halved and sliced
- 1/2 punnet (about 6oz) quartered cherry tomatoes
- handful fresh chopped parsley
- 1/3 cup crumbed feta (I used goats cheese feta)
- Handful baby spinach , roughly chopped (optional)
- Chili flakes (optional)
- 8 – 9 eggs, scrambled
- dash of milk
- 1/2 tsp onion powder
- 1/2 tsp dried coriander (optional)
- salt and pepper
- 1.5 tsp butter
- olive oil
Vegetarian Scrambled Eggs
- Total Time: 30 minutes
- Yield: 3 1x
Description
Mushrooms, onion and cherry tomato scrambled eggs with feta and fresh parsley
Ingredients
- 1/4 onion finely diced
- 3/4 punnet of portobello mushrooms, cleaned, halved and sliced
- 1/2 punnet (about 6oz) quartered cherry tomatoes
- handful fresh chopped parsley
- 1/3 cup crumbed feta (I used goats cheese feta)
- Handful baby spinach , roughly chopped (optional)
- Chili flakes (optional)
- 8 – 9 eggs, scrambled
- dash of milk
- 1/2 tsp onion powder
- 1/2 tsp dried coriander (optional)
- salt and pepper
- 1.5 tsp butter
- olive oil
- Bread of choosing for toast – I go for GF bread, but ciabatta or sourdough is always a great breakfast choice
Instructions
- Start by chopping/prepping all of your ingredients, as the cooking part is quite quick and you don’t want to over cook the veg while getting distracted by other things.
- Crack all the eggs into a medium bowl, add a dash of milk, onion powder, coriander, salt and pepper, and mix/scramble well with a fork or whisk. Set aside.
- In a large non stick frying pan, add a dash of olive oil and set over a medium heat. Add the onions and fry for 1-2 mins, then add the mushrooms and fry for a further 2-3 mins, stirring often. Add the cherry tomatoes and fry for 2-3 mins, stirring regularly. Add the spinach, parsley and a generous dash of salt and pepper, mix well, and reduce the heat to low. If you want to serve this over toast, pop your bread in the toaster now.
- Add your butter to the pan and once melted, give everything a good stir. Pour in the scrambled eggs and gently stir every 15 seconds or so until cooked through. This will take anything from 3-6 minutes, just keep an eye on the eggs and make sure not to over-stir, or over cook (nothing worse than dry eggs!).
- Serve over crispy buttered toast and enjoy! Some fresh parsley and chili flakes are always a good topper.
Notes
I love this dish because you can play with lots of different ingredients and accomplish many different flavor variations. I keep it vegetarian as that’s my preference (I even omit the feta sometimes to keep it dairy free), but if you like you can add meat which works so well!
Veg options – I always go with a staple of mushrooms, tomato and onions, but when possible I like to add baby spinach, alfalfa sprouts, peppers (delish addition) and celery if it needs to be eaten.
Poultry – it goes without saying that if you can, pasture raised organic eggs are the only eggs you should be eating, but if that’s not accessible to you, organic is the next best bet. I have a farmers market around the corner from me on the weekends that I get my eggs from (lucky)! If you’re going to the supermarket, the below linked eggs are the best option (Vital Farms). If you like a bit of meat in your breakfast, some pre cooked, chopped up bacon or ham will be a delicious addition.
https://vitalfarms.com/organic-pasture-raised-eggs/
Dairy – For the dairy portion, I use almond or oat milk, and goats cheese for the feta, however any feta you use will work well. I’ve even used vegan feta which is a delicious sub if you want to be completely dairy free but keep that feta flavor!
- Cook Time: 30
- Category: Lunch/Dinner
- Method: Stovetop
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