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Best Veggie Scrambled Eggs with Cheese

Published by Cheryl Mussatto, MS, RD, LD on Dec 26, 2020

Want a delicious brain-healthy breakfast everyone will love? Look no further!

Looking for something different besides cold cereal or toast? Here’s a breakfast that has it all – protein, veggies and a side of fruit. This quick, easy, and filling start to your day is a delicious way to nourish your brain. Breakfast can be a difficult meal to get in veggies but this recipe makes it super easy.

This is only one of the 17 brain-healthy recipes in my book, The Nourished Brain: The Latest Science on Food’s Power for Protecting the Brain from Alzheimers and Dementia. Along with these tasty and nutritious recipes, you’ll also find the latest research on what nutrients you need to protect your brain from diseases like these, complete with stories from those who have experienced them first-hand.

The Nourished Brain also contains easy meal-planning tips that will keep you and your loved ones healthy. This book is an essential guide for anyone who wants to protect the brain from the effects of aging through nutrition and diet. Click here to download a sample or purchase the book on Amazon.

Brain-Healthy Veggie Scramble Recipe

Brain-boosting ingredients: eggs and veggies
Brain-boosting nutrients: protein, vitamins A and C, antioxidants and fiber

INGREDIENTS:

• 2 tablespoons butter
• 5 eggs
• Salt and pepper to taste
• 2 cups washed baby spinach, chopped
• 3 green onions, thinly sliced, both green and white part • 12 cherry tomatoes, halved or quartered
• 2 tablespoons chopped basil
• 1⁄2 cup grated cheese – your choice

PROCESS:

  1. Preheat skillet over medium-high heat and add butter to melt.
  2. Whisk eggs together in a bowl, season with salt and pepper.
  3. Add spinach and green onion to preheated skillet. Sauté until spinach is slightly wilted, less than 1 minutes.
  4. Add egg mixture to pan, stir constantly. When eggs are almost set, add cherry tomatoes, basil and cheese. Continue to stir constantly to mix ingredients.
  5. When eggs are set, remove from pan, garnish with additional shredded cheese and serve immediately.

Nutrition: 138 calories, 10 g total fat, 4 g saturated fat, 10 g protein, 2 g carbohydrate, 2 g fiber.

Servings – 2; Serving size: 1 cup


Want the latest on food science?

Click here to download a sample chapter of Cheryl’s book, The Nourished Brain, and get a free printable meal-planning guide so you can start eating your way to a healthier brain today.

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Cheryl Mussatto, MS, RD, LD

Cheryl Mussatto MS, RD, LD is a registered dietitian with a master’s degree in Dietetics and Nutrition from the University of Kansas and a bachelor’s degree in Dietetics and Institutional Management from Kansas State University. She is a clinical dietitian for Cotton O’Neil Clinics in Topeka and Osage City; an adjunct professor for Allen Community College, Burlingame, KS where she teaches Basic Nutrition; and is a freelance writer and blog contributor for Dr. David Samadi, Urologic Oncologist Expert and World Renowned Robotic Surgeon in New York City. Cheryl is also the author of The Nourished Brain, The Latest Science on Food’s Power for Protecting the Brain from Alzheimers and Dementia and The Prediabetes Action Plan and Cookbook, both available on Amazon in Kindle and paperback editions.

1 Comment

  1. […] Veggie Scrambled Eggs and Cheese – Looking for something different besides cold cereal or toast? Here’s a breakfast that has it all – protein, veggies and a side of fruit. This quick, easy, and filling start to your day is a delicious way to nourish your brain. Breakfast can be a difficult meal to get in veggies but this recipe makes it super easy. […]

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