Egg and Vegetable Scramble (Printable)

Fluffy eggs with colorful vegetables make a perfect nutritious breakfast ready in 20 minutes.

# Ingredient List:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk or dairy-free alternative
03 - Salt and black pepper to taste

→ Vegetables

04 - 1/2 cup cherry tomatoes, halved
05 - 1/2 cup baby spinach leaves
06 - 1/4 cup red bell pepper, diced
07 - 1/4 cup zucchini, diced
08 - 2 tablespoons red onion, finely chopped

→ Extras

09 - 1 tablespoon olive oil or unsalted butter
10 - 1 tablespoon fresh herbs (parsley, chives, or basil), chopped

# Steps:

01 - In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy.
02 - Heat olive oil or butter in a non-stick skillet over medium heat.
03 - Add red onion and bell pepper, sautéing for 2 minutes until softened.
04 - Add zucchini and cherry tomatoes, cooking for another 2 to 3 minutes while stirring occasionally.
05 - Stir in spinach and cook until just wilted, approximately 1 minute.
06 - Pour beaten eggs over vegetables and allow to set for 30 seconds, then gently stir with a spatula, scraping eggs from edges toward center.
07 - Continue cooking while stirring occasionally until eggs are just set but remain soft and fluffy, approximately 2 to 3 minutes.
08 - Remove from heat, sprinkle with fresh herbs, and serve immediately.

# Expert Advice:

01 -
  • It is packed with fresh, seasonal vegetables for a boost of nutrients.
  • The dish is easy to prepare and ready in just 20 minutes.
  • It is a versatile meal that is both vegetarian and gluten-free.
02 -
  • Don't overcook the eggs; remove them from the heat while they still look slightly moist to maintain a soft texture.
  • Use a silicone spatula to gently scrape the pan without damaging the non-stick surface.
  • Chop all your vegetables before you start cooking to make the process smooth and fast.
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