Cheesy garden scramble

A scramble is my go-to weekend breakfast. It's quick, easy, filling and super delicious. I've made a ton of scramble variations but this is a really good one. It's kind of like an omelette, but easier to make. It's cheesy, buttery, hearty and topped with fresh herbs -- it's a keeper.

What You'll Need

2 tablespoons olive oil

1 tablespoon butter

2 medium potatoes - diced

1/4 of a red onion - diced

1/2 cup of mushrooms - diced

1 cup of spinach

1/2 cup of cheese - I used a mix of cheddar and romano

4 eggs

fresh thyme (dried thyme can be used, but fresh is preferred!)

Bread for toast - optional but highly encouraged

1 avocado - also optional but delicious

What To Do

Prep

Dice the potatoes, red onion and mushrooms

Chop the cheese into small chunks

Chop the spinach into smaller pieces

Crack the eggs into a bowl and whisk them together with a fork -- some people add a splash of milk or cream to their eggs to make them extra fluffy. Add if you'd like!

Cook

Heat the 2 tablespoons of olive oil in a pan over medium heat.

Add the diced potato, stir to evenly coat them in oil.

Add two tablespoons of water and cover the pan. This helps to quickly and thoroughly cook the potatoes. Let them sit for about a minute, then uncover and continue to slowly stir for about another minute until the potatoes start to soften.

Add the red onion to the pan and gently stir until the onion is fragrant and translucent.

Toss in the mushrooms and stir.

Lower the heat to low / medium-low.

Add the tablespoon of butter and gently stir until it's melted.

Sprinkle the spinach evenly across the pan.

Pour the whisked egg mixture on top of your cooked veggies.

Place the chunks of cheese over the top of the egg mixture, aiming for even cheese coverage.

Cover your pan and let sit for ~1 minute.

If you're having toast with your scramble, now would be a good time to pop the bread in the toaster!

Uncover the pan and gently stir your egg mixture. I like to use a gentle "flipping" motion to make sure egg mixture on the bottom of the pan is lifted and replaced with uncooked egg mixture. Continue to stir to ensure all eggs are evenly cooked. We want the eggs softly scrambled and cheese melted.

Turn off the heat when your eggs look almost done, but are still slightly runny. This will give you time to grab your plate and add the finishing touches while the eggs slowly finish cooking.

Sprinkle some fresh thyme over your scramble, crack fresh pepper and sprinkle some salt.

Serve with buttered toast and some sliced avocado.

Enjoy!