The Italian Scramble
Elevate your breakfast or brunch game with "The Italian Scramble," a vibrant and flavor-packed twist on classic scrambled eggs. This quick and easy recipe combines fluffy eggs whisked with creamy whole milk and a medley of fresh, Mediterranean-inspired ingredients. Sautéed garlic infuses every bite with aromatic depth, while juicy cherry tomatoes, tender baby spinach, and gooey melted mozzarella create irresistible layers of texture and flavor. A finishing touch of fresh basil adds a burst of herby freshness that ties it all together. Ready in just 20 minutes, this hearty and wholesome dish is perfect for busy mornings or leisurely weekend meals. Serve it with crusty toasted bread or a crisp green salad for a deliciously satisfying experience. Keywords: Italian scramble recipe, easy breakfast ideas, Mediterranean-inspired eggs, quick brunch recipes, healthy egg dishes.
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Recipe Information
Ingredients
- 6 large eggs
- 3 tablespoons whole milk
- 2 tablespoons olive oil
- 2 cloves (minced) garlic
- 1 cup (halved) cherry tomatoes
- 2 cups (loosely packed) baby spinach
- 1 cup (diced) fresh mozzarella
- 1 handful (chopped) fresh basil
- 0.5 teaspoons (or to taste) salt
- 0.25 teaspoons (or to taste) black pepper
- 0.25 teaspoons (optional) red pepper flakes
Instructions
Crack the eggs into a medium-sized bowl. Add the milk, salt, and black pepper. Whisk vigorously until the ingredients are well-combined and the eggs are slightly frothy.
Heat the olive oil in a non-stick skillet over medium heat.
Add the minced garlic to the skillet and sauté for about 30 seconds or until fragrant.
Toss in the halved cherry tomatoes and cook for 2-3 minutes, stirring occasionally, until they begin to soften and release their juices.
Add the baby spinach to the skillet and sauté for 1-2 minutes, or until wilted.
Reduce the heat to medium-low. Pour the egg mixture over the vegetables in the skillet.
Using a spatula, gently stir and fold the eggs as they begin to set, ensuring an even distribution of the vegetables.
When the eggs are about halfway cooked, sprinkle the diced mozzarella evenly over the top. Continue to fold and stir gently until the eggs are fully cooked and the cheese is slightly melted.
Turn off the heat and stir in the chopped fresh basil. Adjust seasoning with additional salt and pepper if needed. Add red pepper flakes for extra heat, if desired.
Serve the Italian Scramble immediately, with toasted bread or a side of fresh salad for a complete meal.
Nutrition Facts
Calories |
1104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1195 mg | 398% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.4 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 1113 mg | 86% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
