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.
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
Instructions
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Heat the olive oil in a non-stick skillet over medium heat.
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Add the diced onion and bell pepper to the pan, sautéing for 3-4 minutes, or until softened.
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Add the diced zucchini and cook for an additional 2-3 minutes until it begins to soften.
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Stir in the spinach and cook for another 1-2 minutes, until wilted.
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Crack the eggs into a bowl, season with salt and pepper, and whisk until well-beaten.
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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.
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Once cooked, remove from heat and serve immediately. Optional: top with shredded cheese, avocado, or a dash of hot sauce.
Notes
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For extra protein, add cooked chicken, turkey, or bacon to your scramble.
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To make it vegan, use scrambled tofu or chickpea flour instead of eggs.
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For added spice, throw in some jalapeños or chili flakes.
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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
