Description
Good morning, fellow food enthusiasts! If you’re looking for a quick and nutritious way to kick-start your day, you’re in for a treat. Today, I’m excited to introduce you to the California Breakfast Egg Scramble, an egg-based dish bursting with vibrant flavors and fresh ingredients. Whether you’re preparing a leisurely weekend brunch or need a speedy weekday breakfast, this scramble is sure to satisfy. Let’s dive in and explore why this easy-to-make dish should become a staple in your morning routine!
Ingredients
- 8 large eggs, beaten
- ¾ cup skim milk
- 1 cup Colby Jack cheese, shredded
- 1 cup baby spinach, chopped
- 2 tablespoons green onion, sliced (plus extra for garnish)
- 1 tablespoon fresh cilantro, roughly chopped (plus extra for garnish)
- 4 ounces canned green chiles, drained
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- Red salsa for drizzling (homemade roasted salsa or store-bought works)
Optional Substitutions:
- For dairy-free: Use plant-based milk and dairy-free cheese.
- For extra protein: Add tofu or black beans.
- For a vegan option: Replace eggs with a chickpea flour batter or tofu scramble.
Instructions
Step 1: Sauté the Veggies
Melt a tablespoon of butter in a large skillet over medium heat. Add the chopped spinach and sliced green onions, cooking for 2-3 minutes until the spinach begins to wilt. This will create a flavor-packed base for your scramble.
Step 2: Prepare the Egg Mixture
While the spinach and green onions cook, whisk together the eggs, skim milk, cilantro, half of the halved cherry tomatoes, canned chiles, and ¾ of the shredded Colby Jack cheese. This mixture will ensure every bite of your scramble is packed with flavor.
Step 3: Cook the Scramble
Reduce the heat to medium-low and pour the egg mixture into the pan. Let the eggs cook undisturbed for 1-2 minutes until they start to set. Using a spatula, gently pull the eggs from the edges toward the center of the pan, folding them in as they cook. Repeat this process until the eggs are fully cooked but still slightly glossy on top.
Step 4: Serve and Garnish
Remove the scramble from the heat and transfer it to plates. Top each serving with sliced avocado, the remaining shredded cheese and cherry tomatoes, a drizzle of red salsa, and garnish with extra green onions and cilantro. Serve immediately with a sprinkle of freshly ground black pepper.
Notes
- Use fresh eggs: Fresher eggs will result in fluffier scrambles.
- Don’t overcook: Remove the eggs from the heat when they still look a little glossy to avoid a dry scramble.
- Customize the veggies: Feel free to add bell peppers, mushrooms, or zucchini to your scramble for more variety.
- Adjust the heat: If you like a bit of spice, add some crushed red pepper flakes or a dash of hot sauce to the egg mixture.