vegetable scrambled eggs recipe

Written ByJenny Smyth Posted on
vegetable scrambled eggs recipe
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The Best vegetable scrambled eggs recipe

I’m so excited to share with you my favorite vegetable scrambled eggs recipe. This dish is a staple in our household, and for good reason – it’s quick, easy, and packed with nutrients.

I’ve been making this recipe for years, and it never fails to impress. My family loves it when I serve it for breakfast, lunch, or dinner, and it’s especially great for meal prep on busy days.

The best part? It’s incredibly versatile, so feel free to add or substitute your favorite veggies to make it your own.

I like to use a mix of bell peppers, onions, mushrooms, and spinach for added flavor and texture. The key to making this recipe shine is to use fresh ingredients and cook them just until they’re tender.

Don’t overcook the eggs or the veggies – you want them to retain their moisture and texture. This recipe is perfect for any occasion, whether you’re looking for a quick weeknight dinner or a special brunch with friends.

And the best part? It’s ridiculously healthy too – all those veggies are packed with vitamins and antioxidants that will leave you feeling energized and focused.

Vegetable Scrambled Eggs

Vegetable Scrambled Eggs

4.6 from 1962 votes

Fluffy scrambled eggs loaded with colorful vegetables for a nutritious and satisfying breakfast. This quick dish is perfect for using up leftover veggies and can be customized to your taste.

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 bell pepper (any color)
1/2 cup diced onion
1/2 cup diced tomato
1/2 cup chopped spinach
1 tablespoon olive oil

👨‍🍳Directions

1In a medium bowl, crack the eggs and add the milk, salt, and black pepper.
2Whisk vigorously until the mixture is uniform and slightly frothy, about 30 seconds.
3Heat olive oil in a non-stick skillet over medium heat.
4Add the diced bell pepper and onion, and cook, stirring occasionally, until softened and lightly browned, about 4 minutes.
5Add the diced tomato and chopped spinach to the skillet.
6Cook, stirring, until the spinach wilts and the tomato softens, about 2 minutes.
7Reduce the heat to medium-low and add the butter to the skillet.
8Once melted, pour the egg mixture over the vegetables.
9Let it set for about 30 seconds, then gently stir with a spatula, pushing the cooked eggs from the edges toward the center.
10Continue stirring gently until the eggs are mostly set but still soft and moist, about 2 to 3 minutes.
11Remove from heat immediately to prevent overcooking.
Serve hot.

🔧Equipment

Medium bowl
Whisk or fork
Non-stick skillet
Spatula
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 20g💛Saturated Fat: 7g❤️Cholesterol: 380mg🧂Sodium: 450mg🌾Total Carbs: 10g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 16g

📝Notes

For extra flavor, add a pinch of garlic powder or a sprinkle of shredded cheese just before the eggs finish cooking. You can also substitute any vegetables you have on hand, such as mushrooms, zucchini, or broccoli.

Watch Video Of How Vegetable Scrambled Eggs Works

This vegetable scrambled eggs recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or a special brunch with friends. And the best part?

It’s ridiculously healthy too – all those veggies are packed with vitamins and antioxidants that will leave you feeling energized and focused. One of my favorite things about this recipe is that it’s incredibly versatile – feel free to add or substitute your favorite veggies to make it your own.

❓ Frequently Asked Questions About Vegetable Scrambled Eggs

Q: What type of vegetables should I use in this recipe?

In this recipe, you can use a variety of vegetables such as bell peppers, onions, mushrooms, spinach, broccoli florets, carrots grated – the possibilities are endless!

Q: Can I make this recipe without eggs?

No way! Eggs are an essential component of scrambled eggs – but if you’re looking for a vegan alternative you can try using tofu or tempeh instead.

Q: How do I prevent the eggs from becoming too runny?

That’s an easy one! Just don’t overcook the eggs – they should still be slightly moist in the center. If you’re worried about them being too runny, you can always add a little bit more egg mixture or let them cook for a few more minutes.

Q: Can I add cheese to this recipe?

Sure thing! Grated cheddar or feta cheese work beautifully in this recipe – just sprinkle them in towards the end of cooking so they melt into the eggs.

Q: Is this recipe suitable for vegetarians?

This recipe is not only vegetarian-friendly but also vegan-friendly if you substitute the eggs with tofu or tempeh.

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