Vegetarian Scrambled Eggs with Cheese and Salsa
Elevate your breakfast game with these Vegetarian Scrambled Eggs with Cheese and Salsa—a quick, flavorful, and protein-packed dish that's ready in just 15 minutes! This recipe combines fluffy eggs enriched with a splash of milk, creamy melted cheddar cheese, and a vibrant topping of zesty salsa for an irresistible blend of fresh and savory flavors. A garnish of fragrant cilantro ties it all together, making every bite a perfect balance of texture and taste. Perfect for busy mornings, brunch gatherings, or even breakfast-for-dinner, this vegetarian scrambled eggs recipe is ideal for anyone seeking a quick yet satisfying meal. Serve with toast, avocado slices, or a side of crispy hash browns for a complete, colorful plate that’s sure to impress.
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Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons Milk
- 0.25 teaspoon Salt
- 0.125 teaspoon Ground black pepper
- 1 tablespoon Butter
- 0.5 cup Cheddar cheese, shredded
- 0.5 cup Prepared salsa
- 2 tablespoons Fresh cilantro, chopped
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and ground black pepper until the mixture is well combined and slightly frothy.
Heat a non-stick skillet over medium-low heat and add the butter. Allow the butter to melt completely, coating the bottom of the skillet.
Pour the egg mixture into the skillet. Let it sit for a few moments, and once it begins to set around the edges, use a spatula to gently stir and push the eggs from the edges toward the center of the skillet.
As the eggs continue to cook, fold in the shredded cheddar cheese. Continue to gently stir the eggs, scraping the bottom of the pan to prevent sticking, until they are softly set and the cheese is melted.
Remove the skillet from the heat while the eggs are still slightly runny, as they will continue to cook with the residual heat.
Transfer the scrambled eggs to serving plates and top with spoonfuls of prepared salsa.
Garnish with freshly chopped cilantro and serve immediately.
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 2123 mg | 92% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.3 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 578 mg | 44% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 631 mg | 13% | |
*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.
