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Garden scramble

Garden Scramble

Written By: Shantel Whitford

Prep Time: 10 minutes

Cook Time: 15 minutes


  • 6 eggs
  • 1/4 cup fat-free, 2%, or whole milk
  • 1/4 tsp granulated garlic
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 TBSP butter or margarine
  • 1/2 cup chopped fresh or frozen vegetables of your choice (bell pepper, onion, carrots, broccoli, zucchini, cauliflower, and/or asparagus)
  • 1 cup shredded cheese of your choice (cheddar, Swiss, blue cheese)


In a medium bowl, use a fork to beat eggs until combined. Add milk, garlic, salt, and pepper. Mix well. Set aside.

In a large nonstick skillet, melt butter or margarine over medium heat. Add desired vegetables. Cook, stirring constantly, for 1 to 4 minutes or until vegetables are tender.

Pour egg mixture over hot vegetables. Cook, without stirring until eggs start to become firm on the bottom and around the edges.

Using a heatproof spatula or wooden spoon, gently lift and fold egg mixture, forming large soft pieces.

Continue cooking and lifting egg mixture about 4 minutes more or until eggs are cooked through, but still slightly moist. Do not stir constantly. Once eggs are cooked, add shredded cheese. Remove from heat. Serve immediately.

Do you ever eat breakfast for dinner? We love eating breakfast anytime! You can also add a pound of fried bacon or sausage to this recipe to kick it up a notch. We enjoy this with toast, but you can also wrap it up in a tortilla for a very healthy breakfast burrito! There is no wrong way to enjoy this breakfast scramble!


About The Author

My name is Shantel Whitford, and I am a proud member of the Kalispel Tribe and professional chef. I am excited to share with you recipes and healthy ways to prepare food from the market to feed your families. I have been cooking since I was three, when my grandmothers had me up at the stove helping. They inspired my passion for food, and I am looking forward to helping ignite your creativity when it comes to feeding your family.

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