Cheesy Scrambled Eggs with Greens
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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.
- Whisk the eggs and salt in a large bowl until smooth. Set aside.
- 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.
- 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.
- 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.
- 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
Prepared with heavy cream, this Gruyère Leek Quiche boasts an exceptionally tender custard and a flaky all-butter crust.
This recipe utilizes a classic French custard ratio of 1 egg to ½ cup heavy cream (there’s no skimping here!). To ensure success, we’re starting with a prebaked quiche crust (we recommend using this quiche crust recipe) and baking the custard at a low temperature. Proteins (such as eggs) cooked at a low temperature will be more tender and retain more fat and moisture than proteins cooked quickly at a high temperature.
For an ideal pairing, serve this quiche with a leafy green salad tossed with a bright and acidic vinaigrette.
Ingredients
Crust:
- 1 9-Inch Prebaked Quiche Crust
Filling:
- 1 large leek, white and light green parts only (200g) sliced lengthwise and thinly sliced
- 1 tablespoon (15g) unsalted butter
- 1 tablespoon (15 ml) extra virgin olive oil
- ½ teaspoon kosher salt
- 2 ounces (60g) grated Gruyère cheese
Instructions
- 1 Note: This recipe requires a 9-inch prebaked quiche crust that is on the deeper side. You can prepare this quiche using a shallow tart or pie pan, but it will most likely not accommodate the full volume of custard prepared in this recipe. You can reduce the custard (using the ratio of 1 whole egg: ½ cup cream) or leftover custard can be baked in a ramekin (to produce a crustless quiche!) at 325°F (165°C) until just set.
- 2 Preheat the oven to 325°F (165°C) with a rack in the center position. Place the prebaked quiche crust on a rimmed sheet pan and set aside.
- 3 Sauté the Leeks: In a medium skillet, heat the butter and olive oil over medium-low heat. Once the butter has melted and is lightly bubbling, add the sliced leeks and sprinkle with ½ teaspoon kosher salt. Cook, stirring often, until the leeks are soft and tender, about 10 to 12 minutes. If the pan gets dry and they are beginning to gain color, add a small splash of water as needed. Transfer to a small bowl to cool while you prepare the custard.
- 4 Prepare the Custard: In a medium bowl, combine the eggs, heavy cream, Dijon mustard, salt, and nutmeg. Whisk until smooth.
- 5Assemble and Bake: Sprinkle the grated cheese onto the bottom of the prebaked crust. Distribute the sautéed leeks in an even thin layer on top. Pour in the egg custard – it should just about reach the top. Carefully transfer to the oven and bake for 40 to 55 minutes or until lightly golden and the custard is set, but still has the slightest jiggle in the center. Set on a wire rack to cool for 10 to 15 minutes before slicing. Serve warm or at room temperature.
Ingredients
- Make this recipe your own. Swap leeks for other sautéed or roasted vegetables, such as mushrooms, broccoli, asparagus, and more. Add crispy pancetta or bacon (. Experiment with fresh herbs, such as dill, parsley, or fresh thyme. Just keep a similar volume and be sure to cook down (sauté or roast) any fresh vegetables to minimize their water content.
Substitution Notes:
- Heavy cream boasts a fat content exceeding 35%, significantly higher than whole milk’s meager 3.5% fat. This difference matters, particularly for egg custards. Opting for whole milk or a milk-cream combo is, of course, possible, but will not deliver the best texture or flavor. [Note: This is a classic French quiche, not a light frittata.] Our goal is to make an authentically classic quiche that is exceptional in taste and texture, making the effort and time invested worthwhile.
Welcome!
Hi, I’m Laura! I’m a professionally trained chef. A Beautiful Plate is a website dedicated to simplifying the art of cooking and sourdough bread. Here you’ll find flavor-forward, approachable recipes and tips to help you become a more confident cook!
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