scrambled eggs with veggies recipe

Written ByJenny Smyth Posted on
scrambled eggs with veggies recipe
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The Best scrambled eggs with veggies recipe

I’m so excited to share this scrambled eggs with veggies recipe with you all. It’s a staple in our household, and for good reason – it’s easy to make, packed with nutrients, and can be customized to suit any taste. I’ve been making this recipe for years, and it never fails to impress my family and friends.

The best part? It’s incredibly versatile, making it perfect for a quick weeknight dinner or a special occasion like Easter brunch. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to become a favorite.

So, let’s get started and explore the world of scrambled eggs with veggies together! I love how the addition of veggies adds not only flavor but also texture and nutrition to this classic dish. My kids are always thrilled when I serve it up with their favorite toppings – whether that’s shredded cheese, diced tomatoes, or a sprinkle of paprika.

And let’s not forget about the health benefits – by incorporating veggies into your scrambled eggs, you’re getting a boost of vitamins and minerals that will keep you feeling full and energized throughout the day. Of course, the most important aspect of any recipe is how it tastes, and I’m happy to report that these scrambled eggs with veggies are absolutely delicious. The key to achieving that perfect scramble is all about technique – don’t overmix the eggs, and make sure to cook them slowly over low heat so they have time to set properly.

This ensures that your scrambled eggs turn out creamy and smooth, rather than tough or rubbery.

Scrambled Eggs with Veggies

Scrambled Eggs with Veggies

4.7 from 1316 votes

Fluffy scrambled eggs loaded with colorful bell peppers, onions, and spinach. This quick and healthy breakfast is perfect for starting your day with protein and vegetables.

Prep Time10 mins
Cook Time10 mins
Resting Time0 mins
Total Time20 mins
Servings: 2Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Eggs

4 large eggs
2 tablespoons milk
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon butter

For the Vegetables

1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/4 cup diced onion
1 cup fresh spinach leaves, roughly chopped
1 tablespoon olive oil

👨‍🍳Directions

1Heat olive oil in a non-stick skillet over medium heat.
2Add diced onions and bell peppers, cooking for 3 to 4 minutes until softened and lightly browned.
3Stir in chopped spinach and cook for 1 minute until wilted, then remove vegetables from skillet and set aside.
4In a mixing bowl, whisk together eggs, milk, salt, and black pepper until well combined and slightly frothy.
5Melt butter in the same skillet over medium-low heat, tilting to coat the bottom evenly.
6Pour the egg mixture into the skillet and let it set for about 30 seconds without stirring.
7Using a spatula, gently push cooked eggs from the edges toward the center, allowing uncooked eggs to flow to the edges.
8Continue this process for 2 to 3 minutes until eggs are mostly set but still soft and creamy.
9Return the cooked vegetables to the skillet and gently fold them into the eggs.
10Cook for another 30 seconds to 1 minute until eggs are fully set but still moist, then remove from heat immediately to prevent overcooking.

🔧Equipment

Non-stick skillet
Mixing bowl
Whisk
Spatula
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 20g💛Saturated Fat: 7g❤️Cholesterol: 380mg🧂Sodium: 480mg🌾Total Carbs: 8g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 18g

📝Notes

For extra flavor, add a pinch of paprika or shredded cheddar cheese during the last minute of cooking. Serve immediately with toast or a side of fresh fruit.

Watch Video Of How Scrambled Eggs with Veggies Works

This scrambled eggs with veggies recipe is a staple in our household because it’s so versatile – we love serving it up at family gatherings or as a quick weeknight dinner.

One of my favorite things about this recipe is how easy it is to customize – whether you’re in the mood for something spicy or prefer milder flavors, there are endless options for adding flavor without overpowering the dish itself.

Plus, as an added bonus, this recipe stores well in the fridge for up to three days so feel free to prep ahead whenever you need a quick meal solution.

❓ Frequently Asked Questions About Scrambled Eggs with Veggies

Q: What kind of veggies should I add to my scrambled eggs?

A: You can use any combination of veggies you like – some popular options include bell peppers, onions, mushrooms, spinach, and broccoli. Feel free to experiment with different types of veggies to find your favorite combination.

Q: Can I use frozen veggies instead of fresh?

A: While fresh veggies are always preferred, frozen veggies can be a great substitute when they’re in season. Just thaw them out before adding them to your scrambled eggs.

Q: How do I know if my scrambled eggs are cooked through?

A: To check if your scrambled eggs are cooked through, simply cut into one of the eggs – if it’s still runny in the center, continue cooking for another minute or until they’re fully set.

Q: Can I make this recipe ahead of time?

A: Yes – you can prep your scrambled eggs with veggies up to a day in advance by cooking them as directed and then refrigerating until ready to serve.

Q: What if I don’t have any fresh herbs on hand?

A: No problem! You can omit the herbs altogether or substitute with dried versions – just be sure to adjust the amount according to your preference.

Q: Is it possible to make this recipe without using dairy products?

A: Absolutely – simply replace the milk or cream with a non-dairy alternative like almond milk or coconut cream.

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