Ingredients30 m servings 455
- Beat eggs, milk, and a pinch of salt together in a bowl.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is softened, 5 to 10 minutes. Add mushrooms, spinach, and cherry tomatoes; cook and stir until spinach is wilted, 3 to 5 minutes.
- Pour egg mixture over vegetable mixture and cook until eggs are still soft and halfway cooked, 2 to 3 minutes. Add mozzarella cheese and Parmesan cheese to egg mixture; cook until eggs are set and cheeses are melted, 3 to 4 more minutes. Season with salt and pepper.
Per Serving: 455 calories; 38.1 5.5 24.2 568 344 Full nutrition
ReviewsRead all reviews 8
This is an egg dish I make often and am very familiar with. Guess I’ve been eating eggs prepared like this all my life! (I’ve made converts of those who are suspicious of garlic in scrambled e...
Hubby said these were the best eggs I've ever made. He doesn't care for onions or mushrooms and I didn't have garlic, so I omitted those and used about 1/8 tsp of garlic pepper in place of the s...
This was simply delicious. The only changes that I made was I used almond milk instead of regular milk. I didn't have fresh tomatoes so I used Hunt's diced tomatoes. I also omitted the spinach...
I made this yesterday morning. I might add more tomatoes next time. I used a mix of mozzarella, Romano, Asiago, and Parmesan cheeses. Not only is it delicious, but it looks pretty when served.
Love this dish. Made for dinner tonight. A couple of minor tweeks we love mushrooms so I diced up 3 and add them with the onions to fry up. Instead of using mozzarella I used fresh buratta ch...
Really good. Watch your veggies - be sure to let them release all/most of their moisture. I made for 1 - just clicked the serving reduction, however I kept the veggies amount the same so that ...
Very good. Did make a couple changes (I know, I know, so not the same recipe) but stuck pretty close. I left the mushrooms out as I cannot stand mushrooms and I used a shredded mix of itaian c...