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Scrambled eggs with spring onions, mushroom and tomato breakfast is a ten-minute skillet that eats like a proper cooked breakfast. Cubed ham browns alongside the vegetables before the eggs go in. Simple, fast, and full of savory flavor first thing in the morning.
Pro Tips
- Let the cubed ham actually brown in the pan — those crisp edges are where most of the flavor in this scramble comes from.
- Cook the spring onions, mushrooms and tomatoes in the same pan before breaking the eggs over everything, so the vegetables stay sweet and tender.
- Scramble the eggs gently over the mixture rather than pre-mixing them; they pick up the pan flavors as they set.
- Serve immediately from the pan — scrambles like this one are at their best the moment they leave the heat.
- Season at the very end; the ham is already salty, so taste before adding salt.
Frequently Asked Questions
Can I meal-prep this scramble?
It's a 10-minute fresh meal, so it's faster to cook it than to reheat it. The chopped vegetables can be prepped ahead and kept ready in the fridge.
What can I use instead of ham?
Cubed cooked chicken or extra mushrooms both work well. The key is keeping the protein in small pieces so it browns quickly with the vegetables.
Which vegetables can I swap in?
The recipe is flexible — whatever is chopped small and cooks fast will work. Just keep the proportions similar so the eggs still scramble cleanly.
Is this enough for a full breakfast?
It's a solid high-protein start for two. Serving it with sliced avocado or fruit rounds it out nicely.
Recipe Card
Ingredients
Method
- 1.
- Saute the chopped spring onions, mushrooms, tomatoes and ham and cook well until the ham is browned.
- 3. Break eggs over the mixture and scramble well.
- 4.
- Remove from pan and serve immediately. You may add salt and pepper to taste.
