Cheesy Scrambled Eggs with Greens
Cheesy Scrambled Eggs, cooked gently until creamy, mixed with Gruyère cheese, and folded together with sautéed greens. An easy, elegant twist on scrambled eggs that comes together in less than 10 minutes! The eggs hold surprisingly well, but be sure to use gentle heat for best results. This recipe uses 10 large eggs, which yields four main-course servings. My rule of thumb for scrambled eggs is 2.5 eggs per adult. Feel free to scale the recipe up or down as needed. If you are looking to prepare this dish for a large gathering, you can prepare the sautéed greens in advance (just warm them gently before adding) to make the dish come together even faster.Ingredient Notes: This recipe is zero-frills. You probably already have the ingredients on hand or can make it work with what you do have. The final dish might be slightly different in flavor profile, but that's OK. Don't have Gruyère cheese? Use fontina or a good-quality cheddar. No scallions? Substitute finely chopped shallot or yellow onion. You get the idea.
Ingredients
- 10 large eggs
- 2 tablespoons (30g) unsalted butter divided
- 4 small scallions trimmed and thinly sliced
- kosher salt + freshly ground black pepper I recommend Diamond Crystal kosher salt
- 1 package (5 ounces) baby greens or spinach I like Earthbound's Power Greens blend
- 2 ounces (½ cup) freshly grated Gruyère cheese
Instructions
- Whisk the eggs and ½ teaspoon Diamond Crystal kosher salt (reduce by half if using other brands) together in a large bowl until smooth. Set aside.
- Heat a large (10 to 12-inch) non-stick skillet over medium heat. Add 1 tablespoon (15g) unsalted butter and swirl in the pan to coat evenly. Once melted and lightly bubbling, add the sliced scallions and a pinch of salt. Reduce heat to medium-low and sauté, stirring constantly, until softened and lightly caramelized, about 1 to 2 minutes.
- Add the baby greens and cook down, tossing the mixture with tongs, until just wilted, about 1 to 2 minutes. Season with salt and freshly ground black pepper to taste. Transfer the sautéed green mixture to a bowl and keep warm while you cook the eggs.
- Wipe down the skillet with a paper towel and place back over medium-low heat. Add the remaining 1 tablespoon (15g) unsalted butter and swirl in the pan to coat. Once melted and lightly bubbling, add the eggs. Allow the eggs to sit in the pan, undisturbed, for about 5 seconds - you should notice some light bubbling around the pan edges.Using a rubber spatula and starting from one edge of the pan, gently push the egg mixture to towards the center. Repeat from all edges of the pan, pushing and folding the eggs with the spatula. Adjust the heat as needed, you want gentle heat for this process. Season the eggs with freshly ground black pepper. Once the eggs have reached a soft scramble (they should look almost underdone) immediately remove the pan from the heat. Fold in the grated Gruyere cheese, it will melt with the residual heat. Push the eggs to one side of the pan and add the warm sautéed green mixture. Gently fold the mixture together. Serve immediately.
- If you enjoyed this recipe, please leave a review and ⭐️ rating! Thanks for your support!
Tips for Success:
- You'll want one package (5-ounces) of baby greens. I like Earthbound's Power Greens blend, which is a mix of baby spinach, chard, and kale. It is a bit heartier than baby spinach alone. Feel free to use whatever is available. Do not confuse this ingredient with baby lettuce.
Serving: 1serving, Calories: 302kcal, Carbohydrates: 3g, Protein: 21g, Fat: 23g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 496mg, Sodium: 309mg, Potassium: 417mg, Fiber: 1g, Sugar: 1g, Vitamin A: 4437IU, Vitamin C: 12mg, Calcium: 259mg, Iron: 3mg