Egg and Veggie Scramble

Why You’ll Love This Recipe

This Egg and Veggie Scramble is the perfect combination of simplicity and nutrition. It’s packed with protein from eggs, healthy fats from olive oil, and essential vitamins and minerals from the vegetables. You can customize it with your favorite veggies, making it an adaptable dish for any season. It’s quick to make, only requiring a few minutes in the pan, and it’s a great way to sneak in extra veggies. This recipe is perfect for those looking to maintain a healthy lifestyle or just enjoy a satisfying meal without spending too much time in the kitchen.

Ingredients

• 4 large eggs

• 1 tablespoon olive oil

• 1 small onion, diced

• 1 bell pepper, diced

• 1 small zucchini, diced

• 1 cup spinach, roughly chopped

• Salt and pepper, to taste

• Optional toppings: shredded cheese, avocado, hot sauce

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil in a non-stick skillet over medium heat.

2. Add the diced onion and bell pepper to the pan, sautéing for 3-4 minutes, or until softened.

3. Add the diced zucchini to the skillet and cook for an additional 2-3 minutes until it starts to soften.

4. Stir in the spinach and cook for another 1-2 minutes, until wilted.

5. Crack the eggs into a bowl, season with salt and pepper, and whisk until well-beaten.

6. Pour the beaten eggs into the skillet with the veggies, stirring gently to combine. Cook for 3-4 minutes, or until the eggs are fully set, stirring occasionally.

7. Once cooked, remove from heat and serve immediately. Optional: top with shredded cheese, avocado, or a dash of hot sauce.

Servings and timing

• Servings: 2

• Prep time: 5 minutes

• Cook time: 10 minutes

• Total time: 15 minutes

Variations

• Add Protein: You can add cooked chicken, turkey, or bacon to your scramble for extra protein.

• Vegan Option: Use scrambled tofu or chickpea flour instead of eggs for a vegan-friendly scramble.

• Spicy Scramble: Add jalapeños or a sprinkle of chili flakes for some heat.

• Cheese Lovers: Stir in some shredded cheese like cheddar, mozzarella, or feta while the eggs are still soft for a creamy texture.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat in the microwave for 1-2 minutes, or in a skillet over low heat until warmed through. If the eggs become dry during reheating, add a small splash of milk or water to rehydrate.

FAQs

Can I use frozen vegetables for this scramble?

Yes, frozen vegetables work just as well in this recipe. Just make sure to thaw and drain any excess water before adding them to the pan.

How can I make this scramble more filling?

To make this scramble more filling, you can add cooked quinoa, roasted potatoes, or even some avocado slices for added healthy fats.

Can I prepare this dish in advance?

While this dish is best enjoyed fresh, you can chop the vegetables the night before and store them in the fridge to save time in the morning.

Is this recipe suitable for a low-carb diet?

Yes, this recipe is naturally low in carbs and fits well with a low-carb lifestyle.

Can I use egg whites instead of whole eggs?

Yes, you can use egg whites instead of whole eggs if you’re looking to reduce the calorie count or cholesterol. However, whole eggs provide more flavor and richness.

Can I make this recipe in a larger batch?

Absolutely! You can double or triple the recipe to make a larger batch. Just be sure to adjust the pan size accordingly and cook in batches if necessary.

Can I add different vegetables to this scramble?

Yes, feel free to add any vegetables you like. Mushrooms, tomatoes, or broccoli are great additions.

Can I make this ahead of time for meal prep?

Yes, you can make this ahead of time and store it in the refrigerator for up to 2 days. Just reheat when you’re ready to eat.

What’s the best way to season this dish?

In addition to salt and pepper, you can try adding garlic powder, onion powder, or smoked paprika for more depth of flavor.

Can I make this dish dairy-free?

Yes, simply omit the cheese or use a dairy-free cheese alternative to keep it dairy-free.

Conclusion

This Egg and Veggie Scramble is a delicious and nutritious way to start your day. With simple ingredients and endless customization options, it’s perfect for anyone looking for a quick, healthy breakfast or brunch. Whether you enjoy it with cheese, extra veggies, or a bit of spice, this scramble is sure to satisfy your cravings. It’s a great option for meal prep and can be enjoyed throughout the week.

Egg and Veggie Scramble

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• Author: Ava
• Total Time: 15min
• Yield: 2servings

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Description

Egg and Veggie Scramble is a quick, healthy, and nutritious breakfast or brunch option packed with protein and essential vitamins. This flavorful scramble features eggs, fresh vegetables like bell peppers, zucchini, and spinach, making it a satisfying and adaptable dish. Whether you’re looking for a light meal or something that will keep you full longer, this easy-to-make scramble is perfect for any occasion. It’s great for meal prep and can be customized with your favorite veggies and toppings.

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Ingredients

4 large eggs

1 tablespoon olive oil

1 small onion, diced

1 bell pepper, diced

1 small zucchini, diced

1 cup spinach, roughly chopped

Salt and pepper, to taste

Optional toppings: shredded cheese, avocado, hot sauce

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Instructions

• Heat the olive oil in a non-stick skillet over medium heat.

• Add the diced onion and bell pepper to the pan, sautéing for 3-4 minutes, or until softened.

• Add the diced zucchini and cook for an additional 2-3 minutes until it begins to soften.

• Stir in the spinach and cook for another 1-2 minutes, until wilted.

• Crack the eggs into a bowl, season with salt and pepper, and whisk until well-beaten.

• Pour the beaten eggs into the skillet with the vegetables, stirring gently to combine. Cook for 3-4 minutes, or until the eggs are fully set, stirring occasionally.

• Once cooked, remove from heat and serve immediately. Optional: top with shredded cheese, avocado, or a dash of hot sauce.

Notes

• For extra protein, add cooked chicken, turkey, or bacon to your scramble.

• To make it vegan, use scrambled tofu or chickpea flour instead of eggs.

• For added spice, throw in some jalapeños or chili flakes.

• Stir in some shredded cheese like cheddar, mozzarella, or feta for extra creaminess.

• Prep Time: 5min
• Cook Time: 10min
• Category: Breakfast
• Method: Sautéing
• Cuisine: American