Scrambled Eggs with Veggies
A nutritious, protein-packed breakfast that combines fluffy scrambled eggs with a vibrant mix of fresh vegetables. This quick and versatile dish is perfect for a healthy start to your day and can be easily customized with your favorite veggies or herbs.
Equipment
- Non-stick skillet
- Spatula
- Mixing bowl
- Whisk
- Chef’s knife
- Cutting board
- Measuring cups
Ingredients
- 4 large eggs
- 1/4 cup milk dairy or your favorite non-dairy alternative
- 1/4 cup diced bell peppers a mix of red, yellow, and/or green
- 1/4 cup diced onion
- 1/4 cup diced tomatoes seeds removed
- 1 cup fresh spinach leaves roughly chopped
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
- Optional:
- 1 clove garlic minced
- Fresh herbs such as parsley or chives for garnish
Instructions
- Prepare the Egg Mixture:
- Crack the eggs into a mixing bowl. Add the milk, a pinch of salt, and pepper. Whisk until well combined and slightly frothy.
- Sauté the Vegetables:
- Heat the olive oil or butter in a non-stick skillet over medium heat. Add the diced onions and bell peppers (and garlic if using). Sauté for 2–3 minutes until they start to soften.
- Add Remaining Veggies:
- Stir in the diced tomatoes and chopped spinach. Cook for another minute until the spinach wilts and the tomatoes soften slightly.
- Scramble the Eggs:
- Pour the egg mixture evenly over the sautéed vegetables. Let the eggs sit undisturbed for a few seconds to begin setting. Then, gently stir with the spatula, allowing the eggs to form soft curds.
- Finish Cooking:
- Continue to cook on medium heat, stirring occasionally until the eggs are softly scrambled and just set. Remove the skillet from the heat immediately to prevent overcooking.
- Garnish and Serve:
- Sprinkle fresh herbs over the top if desired and serve warm.
- Details
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop Scrambling
- Cuisine: American / Contemporary
- Diet: Vegetarian, Gluten-Free, Low-Carb, High-Protein
- Keywords
- scrambled eggs, veggies, breakfast, healthy, quick, nutritious, easy recipe, vegetarian, protein-packed, morning meal
- Nutrition (per serving)
- Serving Size: 1 serving (approximately half of the recipe)
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 375 mg
- Note: Nutritional values are approximate and may vary based on ingredient brands and specific quantities used.
Notes
Cooking Tip: For the creamiest texture, avoid overcooking the eggs. Remove them from the heat while they still look slightly underdone—the residual heat will finish the cooking.
Customization: Feel free to add other vegetables (such as mushrooms or zucchini) or spices (like paprika or cumin) to suit your taste.
Serving Suggestions: Pair with whole-grain toast, avocado slices, or a side of fresh fruit for a complete meal.
Variations: If you prefer a richer flavor, add a splash of cream or sprinkle a little cheese (such as cheddar or feta) into the eggs just before finishing.
Customization: Feel free to add other vegetables (such as mushrooms or zucchini) or spices (like paprika or cumin) to suit your taste.
Serving Suggestions: Pair with whole-grain toast, avocado slices, or a side of fresh fruit for a complete meal.
Variations: If you prefer a richer flavor, add a splash of cream or sprinkle a little cheese (such as cheddar or feta) into the eggs just before finishing.