Cheesy Scrambled Eggs with Greens

Today we’re making Cheesy Scrambled Eggs, cooked gently and folded together with grated cheese and sautéed greens.

This easy twist on classic scrambled eggs comes together in less than 15 minutes. While scrambled eggs usually have a very short lifespan, these cheesy scrambled eggs defy the odds and hold up quite well.

I have a feeling it’s due, in part, to the addition of Gruyère cheese, which melts beautifully and extends the creamy, custard-y egg factor. Either way, I’ll take it!

And while I’ll admit that I’m not normally breakfast-for-dinner gal, these cheesy scrambled eggs are worthy. Even leftovers are tasty (something I would never normally suggest with eggs, but has been verified!).

Why You’ll Love These Cheesy Scrambled Eggs:

This is one of those back-pocket type dishes, almost unworthy of a recipe, but worthy nonetheless.

• Simple Ingredient List – this recipe is zero-frills. You probably already have the ingredients on hand or can make it work with what you do. 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.
• Easy to Make, but Fancy-ish – this one-skillet dish couldn’t be easier to prepare, but the balance of flavors and addition of sautéed greens and good-quality cheese take the flavors up a notch. Easy and simple, yet special and just different enough for entertaining.
• Flavorful – less is often more in the kitchen and this exemplifies that principle! Great flavor with minimal fuss or ingredients.

Ingredients You’ll Need:

• UNSALTED BUTTER: we’ll use unsalted butter for cooking the greens and eggs. It adds flavor and richness.
• SCALLIONS: the secret ingredient in this dish. Scallions pair so well with eggs (they are one of my favorite ingredients to add to omelettes!). I always have a bunch or two in the fridge. When sautéed, they soften and taste similar to leeks – delicate and sweet – but are much more affordable.
• BABY GREENS: 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.
• EGGS: this recipe uses 10 large eggs, which yields four hearty adult servings. My rule of thumb for scrambled eggs is 2.5 eggs per adult. Feel free to scale the recipe up or down.
• GRUYERE CHEESE: a favorite Swiss cheese, particularly for egg preparations, sandwiches, or pasta bakes. Gruyere is hard cheese, which melts beautifully and has a creamy, nutty flavor. It also happens to be lactose-friendly due to the aging process. In a pinch, you can substitute sharp cheddar cheese (freshly grated, always!), but it doesn’t melt quite as well.

How to Make Cheesy Scrambled Eggs:

For detailed instructions and ingredient quantities, please refer to the recipe box below.

1. Whisk the eggs and salt in a large bowl until smooth. Set aside.

2. Heat a large non-stick skillet over medium heat. Add 1 tablespoon unsalted butter and swirl in the pan to coat evenly. Once melted and lightly sizzling, add the sliced scallions and a pinch of salt. Sauté until softened and lightly caramelized.
3. 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 mixture to a bowl and keep warm while you cook the eggs.

4. Wipe down the skillet with a paper towel and place back over medium-low heat. Add the remaining 1 tablespoon unsalted butter and swirl in the pan to coat. Once melted and lightly sizzling, add the beaten eggs. 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 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.

5. Gently fold in the grated Gruyère cheese, it will melt with the residual heat. Push the eggs to one side of the pan and add the warm sautéed greens. Gently fold the mixture together. Serve immediately.

Cheesy Scrambled Eggs with Greens

5 stars (2 ratings)

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Yield: 4 Servings

Prep: 5 minutes minutes

Cook: 10 minutes minutes

Total: 15 minutes minutes

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

Course: Breakfast, Eggs

Cuisine: American