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Scrambled eggs with Cheddar and spinach

The best ideas are the simplest. A handful of grated Cheddar will transform your usual scramble!
Course Breakfast
Servings 4 people


  • 6 eggs
  • 1 quarter cup milk
  • 30 g butter
  • 400 g baby spinach washed
  • 1 quarter cup grated Cheddar cheese plus extra for serving
  • 4 English muffins split and toasted
  • 2 tbsp chopped fresh chives for serving


  • Lightly whisk eggs and milk in a small bowl and season to taste.
  • Melt half the butter in a frying pan over medium heat, add spinach and toss constantly until wilted. Remove and keep warm.
  • Turn heat to medium-low, wipe out the frying pan, add remaining butter and cook until foamy. Pour in egg mixture. Using spatula, slowly push eggs across the frying pan in one motion, wait a few seconds before pushing in the opposite direction. Continue to push and fold eggs until almost set. Remove from heat and fold in the cheese.
  • Serve immediately on toasted muffins topped with spinach. Sprinkle with chives, extra cheese and pepper.


Recipe courtesy of Dairy Australia
Keyword Breakfast, Cheddar cheese, Cheese, Egg, Milk, Scrambled eggs, Spinach