Southwestern Egg Scramble

These days we are eating eggs for dinner about once a week. They are so simple, nutritious, inexpensive and versatile.


2 Tablespoons butter
2 green onions, sliced thin
1 cup chopped mushrooms
1 1/2 cups finely chopped spinach
1 medium tomato, diced
9 large eggs, preferably from pastured chickens
1/2 cup grated sharp cheddar cheese
1 Tablespoon finely chopped fresh herbs – cilantro or parsley
pinch of cayenne
salt and pepper to taste


Melt the butter in a large skillet over medium heat. Add the green onions and chopped mushrooms and saute until they have softened and browned up.

Add the spinach, tomato and a pinch of salt and saute until the spinach has wilted.

Stir in the eggs. Continue to stir (scramble) the eggs until they are nearly set.

Remove the skillet from the heat and stir in the cheese, herbs and cayenne. Add salt and pepper to taste and serve while piping hot.

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