This is just a quick little post to share one of my favorite ways to get vegetables in for breakfast. I LOVE making Egg Scramblers. This one is a Potato Spinach Egg Scrambler, though you can really adapt it to what you have on hand and what you feel like.
The inspiration for this quick dish came when I got some green garlic from the local organic farm. I wasn’t sure what to do with it. 
I also got some fun greens including fresh spinach from the farm. Yum! I’ve used kale and Swiss chard in the past with my eggs, as well as broccoli, but spinach adds a really nice flavor and texture.
Egg Scramblers are fun, quick, and easy to make for a satisfying protein-packed breakfast!
For the Potato Spinach Egg Scrambler, I used diced ham, chopped fresh spinach, chopped green garlic (you can also use chives and onions), diced potatoes, eggs, salt and pepper, to taste. I already had some leftover cooked potatoes on hand, so it went together quick. If you don’t, you can microwave the potatoes, or boil them until tender. On such mornings, I start the water, throw the potatoes in, and then start chopping the rest of the ingredients. By the time I am ready, the potatoes are almost done. You could also make a quick smoothie (I use a Vitamix to make my smoothies – SO creamy!) while you are waiting, to add some fruit to your breakfast:)
I also had chopped ham on hand, though it is optional. I always chop up and freeze leftover ham from Easter and Christmas for use in soups and quick egg dishes. It saves a ton of time and adds a really nice flavor. I threw all of the ingredients into a frying pan (I use a ceramic one) and sauteed them until tender. You can add a little bit of butter or olive oil for added flavor. Once the vegetables were tender crisp, I added 8 eggs (beaten) and added some salt and pepper and cooked just until the eggs were almost done. (Dave likes his eggs slightly wet). They finish cooking when you take them off the heat. We then yelled, “Breakfast!” and were off for our busy day. Everyone loved it.
That’s it! Here’s the recipe:
- 6-8 eggs
- 1 bunch of fresh spinach (2-4 c, chopped)
- 1 head of green garlic (or onion or shallots, diced small)
- 1 c diced ham
- 2 potatoes, peeled, cooked, and diced
- salt and pepper, to taste
- Crack eggs into a separate bowl, salt and pepper, and whisk together
- In a frying pan, add rest of ingredients.
- Saute in a little olive oil or butter until tender crisp.
- Add beaten eggs and cook just until set. The eggs will still be a little bit moist and shiny.
- Serve immediately and Enjoy!
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YUMMMMM