Pin It This Egg and Vegetable Scramble is a light and fluffy dish packed with colorful seasonal vegetables. Perfect for a nutritious breakfast or brunch, it combines garden-fresh ingredients like zucchini, cherry tomatoes, and spinach for a vibrant start to your day.
Pin It With a preparation time of just 10 minutes, you can easily whip up this meal using basic kitchen tools like a non-stick skillet and a whisk. The key is sautéing the onions and peppers first to unlock their natural sweetness before adding the more delicate vegetables and eggs.
Ingredients
- 4 large eggs
- 2 tablespoons milk (or dairy-free alternative)
- Salt and black pepper, to taste
- 1/2 cup cherry tomatoes, halved
- 1/2 cup baby spinach leaves
- 1/4 cup red bell pepper, diced
- 1/4 cup zucchini, diced
- 2 tablespoons red onion, finely chopped
- 1 tablespoon olive oil or unsalted butter
- 1 tablespoon fresh herbs (parsley, chives, or basil), chopped
Instructions
- Step 1
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
- Step 2
- Heat olive oil or butter in a non-stick skillet over medium heat.
- Step 3
- Add red onion and bell pepper. Sauté for 2 minutes until softened.
- Step 4
- Add zucchini and cherry tomatoes. Cook for another 2-3 minutes, stirring occasionally.
- Step 5
- Stir in spinach and cook until just wilted, about 1 minute.
- Step 6
- Pour the beaten eggs over the vegetables. Allow to set for 30 seconds, then gently stir with a spatula, scraping the eggs from the edges toward the center.
- Step 7
- Continue to cook, stirring occasionally, until the eggs are just set but still soft and fluffy (about 2-3 minutes).
- Step 8
- Remove from heat, sprinkle with fresh herbs, and serve immediately.
Zusatztipps für die Zubereitung
For the fluffiest eggs, whisk them until they are slightly frothy before adding them to the pan. Ensure you use a non-stick skillet and stir gently from the edges to the center to keep the eggs soft.
Varianten und Anpassungen
You can swap in other seasonal vegetables like asparagus, mushrooms, or kale. For a dairy-free version, use plant-based milk and omit any cheese. Adding crumbled feta or goat cheese is also a great way to add extra flavor.
Serviervorschläge
Serve this scramble immediately while hot. It pairs wonderfully with whole grain toast or fresh avocado slices for a complete and satisfying meal.
Pin It At 210 calories per serving, this scramble is a high-protein, low-carbohydrate option that doesn't compromise on flavor. Enjoy this healthy, colorful breakfast as a quick and easy way to fuel your morning.
Recipe FAQs
- → What vegetables work best in this egg scramble?
Cherry tomatoes, baby spinach, red bell pepper, zucchini, and red onion provide excellent flavor and texture. You can substitute seasonal options like asparagus, mushrooms, or kale based on availability and preference.
- → How do I keep the eggs fluffy and not rubbery?
Whisk the eggs with milk until slightly frothy, cook over medium heat, and remove from the pan while still slightly glossy. The residual heat will finish the cooking process, ensuring soft and creamy results.
- → Can I make this dairy-free?
Absolutely. Use plant-based milk instead of dairy milk, opt for olive oil instead of butter, and skip any cheese additions. The dish remains delicious and satisfying without any dairy ingredients.
- → What can I serve alongside this scramble?
Whole grain toast, avocado slices, or fresh fruit complement this dish beautifully. For a heartier meal, add roasted potatoes or a side of crispy bacon or vegetarian sausage alternatives.
- → How long can I store leftovers?
While best enjoyed fresh, leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in the microwave or over low heat in a skillet, adding a splash of milk to restore creaminess.
- → Can I double this batch for meal prep?
Yes, simply multiply the ingredients. Cook in batches to maintain proper heat distribution, or use a large skillet. Store individual portions for quick breakfasts throughout the week.