Charlie and I eat out quite a bit but rarely do we eat breakfast out. I’m not huge sweet breakfast person so we eat a lot of eggs. I’ve made quite a few breakfast egg dishes in my time and this garden scramble is among my favorites.
I love the cheesy top as it elevates the flavor of the eggs. The fresh vegetables makes the dish hearty and filling. The portion size is pretty large but if you are really hungry you can add a side of sausage or bacon or toast.
Because Gouda cheese is a moist cheese, these eggs re-heat well. I sometimes make a double recipe and eat the leftovers for breakfast all week long.
Garden Egg Scramble
- 8 eggs
- 1 bell pepper seeded and diced
- 1 small onion diced
- 1 cup chopped swiss char chopped
- 1 to mato diced
- 4 oz shredded gouda
- 2 tbs oil oil
- salt and pepper to taste
- basil optional
In frying pan, heat oil on medium heat. In a bowl, crack eggs and stir eggs until thoroughly mixed.
Add vegetables to pan and sauté until soft. Add eggs to vegetables and cook for 2 minutes. Add shredded cheese to the top of eggs and cover pan with a lid. Cook for 5 minutes or until cheese is melted and eggs are firm.
Remove from pan and cut into four servings. Sprinkle with chopped basil leaves.