Cheesy Veggie Scrambled Eggs on Toast
5min
10min
2
380
Chef's Note
For extra flavor, try adding a sprinkle of dried herbs like chives or parsley to the egg mixture. You can also use any frozen vegetable mix you prefer - peas, corn, and bell peppers work especially well in scrambled eggs.
Tags
Ingredients
4 large eggs
1/2 cup frozen mixed vegetables
1/4 cup cheddar cheese
2 tablespoons milk
4 slices bread
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
- 1
Place 1/2 cup frozen mixed vegetables in a microwave-safe bowl and microwave for 2 minutes until thawed and warm. Drain any excess water.
- 2
In a medium bowl, crack 4 large eggs and whisk together with 2 tablespoons milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
- 3
Melt 1 tablespoon butter in a non-stick skillet over medium heat.
- 4
Add the thawed vegetables to the skillet and cook for 1 minute.
- 5
Pour the egg mixture into the skillet with the vegetables and cook, gently stirring occasionally with a spatula, for about 3 minutes until eggs are almost set but still slightly runny.
- 6
Sprinkle 1/4 cup shredded cheddar cheese over the eggs and stir gently to incorporate. Remove from heat when eggs are fully cooked but still soft and creamy, about 1 minute more.
- 7
While the eggs are cooking, toast 4 slices of bread until golden brown.
- 8
Divide the toast between two plates and top each plate with half of the cheesy veggie scrambled eggs.
- 9
Serve immediately while hot.
Nutrition Information (per serving)
380
22g
26g
21g
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