Egg and Vegetable Scramble (Printable Version)

Fluffy scrambled eggs with colorful seasonal vegetables, ready in 20 minutes for a nutritious breakfast.

# What You Need:

→ 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

→ Finishing

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

# How To Make:

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 2-3 minutes while stirring occasionally.
05 - Stir in spinach and cook until just wilted, approximately 1 minute.
06 - Pour beaten eggs over the vegetables and allow to set for 30 seconds, then gently stir with a spatula, scraping eggs from the edges toward the center.
07 - Continue cooking while stirring occasionally until eggs are just set but remain soft and fluffy, approximately 2-3 minutes.
08 - Remove from heat, sprinkle with fresh herbs, and serve immediately.

# Expert Tips:

01 -
  • It comes together in under twenty minutes, which means you can actually eat breakfast on a weekday without planning like you're prepping for a marathon.
  • The scramble tastes restaurant-quality but requires nothing fancier than ingredients already living in your kitchen.
  • You feel virtuous eating something this colorful and vegetable-forward while it still tastes completely indulgent.
02 -
  • The eggs will continue cooking slightly after you remove the pan from heat, so pull them off the stove when they still look a tiny bit wet.
  • Cook vegetables first before the eggs arrive, because eggs cook fast and you don't want raw vegetables stealing the show.
03 -
  • Prep all your vegetables before you start cooking so you're not chopping while the pan is heating and getting frustrated.
  • Use a non-stick skillet because scrambled eggs are one of those rare moments where non-stick actually matters and saves you from sadness.
Return