How to Make Good Scrambled Eggs – Healthy Scrambled Eggs

 

How to Make Good Scrambled Eggs

Healthy scrambled eggs can be good scrambled eggs and these eggs are the best!  This recipe is a simple easy way to make scrambled eggs that are always a big hit and when plated the eggs look so fancy.  The addition of colorful vegetables will fill you up.  

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During the summer months when my garden is overflowing with zucchini and tomatoes, I make this healthy scrambled eggs recipe every weekend.  It’s so good, I look forward to making it all week!  I make an extra big batch so that my husband and I both can take some leftovers to work for lunch on Monday.

How to Make Healthy Scrambled Eggs

This recipe is HIGHLY customizable.  Whenever I make this recipe I base it on what I have on hand.  Sometimes I’m out of mushrooms, fresh spinach, or cherry tomatoes so I’ll leave them out of the recipe or I’ll replace them with whatever I have on hand.  Common replacements I’ve made:

• Fresh mushrooms were replaced with drained canned mushrooms
• Fresh spinach was replaced with a sprinkle of dried parsley in the eggs while they were still cooking
• Cherry tomatoes were replaced with a roughly chopped large tomato

Additional Optional Addins

• Cooked and drained browned sausage
• Browned chopped linguica
• Leftover crumbled cooked bacon
• Diced cooked ham
• Shredded cheese
• Parmesan cheese
• Fresh salsa

Good Scrambled Eggs Ingredients 

• 12-18 eggs
• 3-4 medium zucchinis
• 1+ cup of mushroom slices
• 1 handful fresh spinach
• 1 cup cherry tomatoes
• 1-2 teaspoons fresh garlic – I like to use the chopped jarred garlic from Costco, it’s a game-changer.
  
  
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• 1 tablespoon butter
• salt, pepper, and garlic powder

Steps to Making Good Scrambled Eggs

• Add butter to a large skillet over medium-high heat. 
• Once the butter has melted add zucchini and season with salt, black pepper, and garlic powder. 
• Cook stirring every three minutes or so.  You want the zucchini to brown and not steam. 
• When the zucchini is halfway done top with mushrooms

• Cook until the mushrooms are about halfway done.  Add in fresh chopped garlic and cook for an additional three minutes or so.  The veggie mixture should look something like below.  I think I took the picture below before I added the garlic.

• Turn down heat to medium-low and add cracked eggs.  You may have to add additional butter at this point but I never have.  
• Gently break yolks and season eggs with salt, black pepper, and garlic powder.  
• Cook eggs low and slow, so they will be nice and tender.
• When eggs are set, top with fresh spinach and tomatoes

• Cook for a few minutes until spinach is wilted.

Recipes that Use Lots of Eggs

If you keep chickens as I do then you already know that when the days are long your chicken’s egg production increases significantly.  When this happens you will be probably be searching for recipes that use lots of eggs.  This scrambled egg recipe uses a whopping 12-18 eggs!  It is the perfect way to use up a bunch of eggs, garden zucchini, and tomatoes!

I make these Good Scrambled Eggs all the time!

These scrambled eggs taste amazing with bacon and linguica.  

The scrambled eggs also taste wonderful with oven-cooked bacon and sausage patties.

Here are a few more breakfast recipes that use lots of eggs:

• Easy Crustless Skillet Pizza Quiche
• Tater Tot Breakfast Bowl with Sausage Gravy
• Breakfast Egg Muffins here
• Keto Breakfast Casserole here

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