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White Miso Veggie Egg Scramble_MidPage

White Miso Veggie Egg Scramble

This white miso veggie egg scramble is a 15-minute dream breakfast. These miso scrambled eggs are loaded with vegetables and lots of umami!
4.34 from 3 votes
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 252kcal

Equipment

  • Skillet

Ingredients

  • 2 teaspoons neutral cooking oil for frying
  • 1 small yellow onion peeled and minced
  • 2 bell peppers trimmed, deseeded, and finely chopped
  • 1 broccoli crown, about ¼ pound chopped into small florets
  • ½ teaspoon crushed red pepper optional
  • ½ teaspoon paprika
  • 3 tablespoons butter
  • 1 scallion minced, white and green parts kept separate
  • 2 teaspoons white miso
  • 6 large eggs
  • 2 tablespoons heavy cream
  • A dash of white pepper optional
  • Salt and pepper to taste

Instructions

Sauté the Vegetables:

  • Heat the oil in a skillet over medium-high heat. Add the onion and bell peppers and cook for 3 minutes. Add the broccoli and cook an additional 5-7 minutes until softened but still crisp. Season with salt, pepper, crushed red pepper, and paprika. Transfer the vegetables to a bowl and wipe out the skillet.

Make the Miso Butter:

  • Melt the butter into the same skillet over medium-low heat. Add the white parts of the scallion and cook for 1 minute until the butter is very frothy.
  • Turn the heat to the lowest setting and add the miso paste. Using a fork, gently mash the miso into the butter until a well-combined paste forms. Work out as many lumps in the miso paste as possible.

Prepare the Eggs:

  • Crack the eggs into a bowl. Add the heavy cream, salt, and white pepper if using. Whisk until combined.

Cook the Eggs:

  • Pour the eggs into the miso butter over low heat. Allow the eggs to set up for 2-4 minutes. The bottom of the eggs should be mostly set up with the top being mostly liquid. Pour the vegetables into the skillet and gently break the eggs up with a spatula. Cook, turning occasionally, for 4-5 minutes more until the eggs are just cooked through and combined with the vegetables. Taste and season again to your preferences. Turn off the heat.

To Serve:

  • Divide the eggs between bowls and garnish with the scallion greens. Enjoy!

Nutrition

Calories: 252kcal | Carbohydrates: 7g | Protein: 10g | Fat: 20g | Sodium: 300mg | Fiber: 2g | Sugar: 4g | Vitamin C: 102mg
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