Add These Ingredients to Your Scrambled Eggs and Surprise Everyone

16 November, 2018

How do you combine scrambled eggs with other ideas and ingredients? There are many recipes, the limit is in the creativity of those who cook.


Eggs are a quick and easy dish to cook. Add these ingredients to your scrambled eggs and surprise everyone; they will be an above all nutritious and delicious dishes, which can be served at any time of the day.

Eggs can be eaten daily. They are rich in quality proteins, help in the formation of brain tissue and strengthen the immune system. They are also sources of vitamins A, B, D and E and minerals such as phosphorus, selenium, iron, iodine and zinc.

These egg recipes are exquisite and very healthy. Your whole family will like them. Creativity is the limit to elaborating the richest dishes.

1. Scrambled eggs with ham and potatoes

Beating eggs in a bowl


  • 4 eggs (80 g)
  • Vegetable oil (to taste)
  • 2 tablespoons of cream (20 g)
  • 1 tablet of chicken broth
  • 12 slices of ham (250 g)
  • 4 regular size potatoes (120 g)
  • Chives, parsley, and paprika to garnish


  1. Once the potatoes are peeled, cut them into strips or shred them according to your personal preference.
  2. Add oil to a pan and fry them until they’re golden brown. Take them out and place on absorbent paper to remove the excess oil.
  3. In a cup, beat the eggs with cream and add ground chicken broth cube.
  4. Then add chopped ham and potatoes.
  5. Pour the contents into a pan with a little hot oil. Stir gently until it’s hardens but still smooth.
  6. The eggs are served on a flat plate and decorated with sweet paprika, parsley and chives.

Read this article too: 5 Alternative Uses for Eggshells

2. Scrambled eggs with chard


  • 4 eggs (80 g)
  • Olive oil (to taste)
  • A pinch of salt and pepper
  • 400 grams of cooked chard
  • 1/2 cup of grated cheese (100 g)
  • 2 cloves of crushed garlic
  • 2 cups of vegetable broth (400 mL)
  • 2 tablespoons chopped onion (30 g)
  • 1/2 cup of cream or liquid cream (100 mL)


  1. Chop the onion into small pieces and sauté the in oil.
  2. Add the finely chopped Swiss chard, vegetable broth and cream and mix them thoroughly.
  3. Salt and pepper to taste.
  4. Beat the four eggs, add them to the mixture while stirring constantly until they’re thick.
  5. Put the eggs into small and deep dishes, and sprinkle grated cheese over them.

3. Colombian perico eggs

Colombian perico eggs


  • 1 red tomato (30 g)
  • 1 sprig of chives
  • 6 eggs (120 g)
  • Salt and pepper (to taste)
  • Optional: milk, cream
  • Vegetable oil (according to your personal preference)


  1. Finely chop the chives.
  2. Cut the tomato into pieces, but not too small.
  3. Fry the chives in hot oil then add the tomato.
  4. Add the beaten eggs with salt and pepper to taste
  5. You can put a splash of milk and a few spoonful of cream. Stir slowly so it does not spill.
  6. Colombian perico eggs are served in flat dishes. They go good with toasted wheat bread.

4. Broken eggs with mushrooms


  • 4 eggs (80 g)
  • ½ an onion (20 g)
  • 1 piece of leek (30 g)
  • ½ a green pepper (20 g)
  • A pinch of salt and pepper
  • 4 large mushrooms (50 g)


  1. Wash the peppers, onions and leeks thoroughly and cut them into small pieces.
  2. Cut the mushrooms into slices.
  3. Sauté the leek and onion in a little oil over medium heat. When it begins to brown, add the pepper and stir well the flavors mix well together.
  4. Add the mushrooms and continue stirring.
  5. In a bowl, beat the eggs with salt and pepper to taste. Then, pour them into the pan when the mushrooms are cooked and mixed well.
  6. They are served accompanied by toast.

Check out this article too: Why You Should Eat Eggs Multiple Times a Week

5. Spinach scrambled eggs

Egg omelets with spinach


  • 1 and 1/2 cups of fresh spinach (250 g)
  • 3 large eggs (120 g)
  • Cumin powder and salt (to taste)
  • Olive oil (to taste)


  1. Wash and drain spinach.
  2. Sauté the spinach in a pan with a little oil and a pinch of salt. You have to let them cook there until they reduce in size and then add the eggs, salt and cumin.
  3. The ingredients are stirred constantly to make them mix well with the spinach and prevent them from sticking to the pan.
  4. Cook for 5 minutes or until you get the desired texture.
  5. These scrambled eggs go good well with toast or small cubes of bread.
  • Zeisel SH. Choline: critical role during fetal development and dietary requirements in adults. Annu Rev Nutr2006;26:229–250.