scrambled eggs with vegetables recipe

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

I love making scrambled eggs with vegetables for breakfast, it’s a simple yet delicious recipe that my whole family enjoys. The dish is a staple in many cuisines, including European and Middle Eastern cooking.

It’s easy to make and can be customized with various vegetables such as bell peppers, onions, and mushrooms. I like to use fresh herbs like parsley or chives to add flavor and color to the dish.

The key to making great scrambled eggs is to not overmix them, so they remain moist and tender. This recipe is perfect for a quick breakfast or brunch, and it’s also a great way to use up any leftover vegetables you have on hand.

My kids love helping me in the kitchen, and this recipe is one of their favorites because they can add their own favorite vegetables to the mix.

Scrambled Eggs with Vegetables

Scrambled Eggs with Vegetables

4.9 from 1086 votes

Fluffy scrambled eggs loaded with colorful bell peppers, onions, and spinach. This quick and healthy breakfast is perfect for using up leftover vegetables and provides a protein-packed start to your day.

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
1/2 cup fresh spinach leaves
1 tablespoon olive oil

👨‍🍳Directions

1Heat olive oil in a non-stick skillet over medium heat until shimmering, about 1 minute.
2Add the diced bell peppers and onion, then cook for 3 to 4 minutes, stirring occasionally, until the vegetables are softened and the onions become translucent.
3Add the spinach leaves to the skillet and cook for 1 minute, stirring constantly, until the spinach is wilted and bright green.
4Reduce the heat to low and spread the vegetables evenly across the pan.
5In a small bowl, whisk together eggs, milk, salt, and pepper until the mixture is uniform and slightly frothy, about 30 seconds.
6Pour the egg mixture over the vegetables in the skillet.
7Cook over low heat, gently stirring with a spatula every 20 to 30 seconds, for 3 to 4 minutes until the eggs are just set but still soft and creamy.
8Remove from heat immediately to prevent overcooking, as the eggs will continue to cook from residual heat.

🔧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: 17g

📝Notes

For extra flavor, add a pinch of paprika or a sprinkle of shredded cheddar cheese just before serving. You can substitute any vegetables you have on hand, such as mushrooms, zucchini, or cherry tomatoes.

Watch Video Of How Scrambled Eggs with Vegetables Works

This scrambled eggs with vegetables recipe is a great option for any occasion, whether it’s a quick breakfast or a special meal for guests.

It’s also a wonderful way to get your kids involved in the kitchen by letting them choose their favorite vegetables to add.

I like to store leftover scrambled eggs in an airtight container in the fridge for up to three days and reheat them as needed.

❓ Frequently Asked Questions About Scrambled Eggs with Vegetables

Q: What are the best vegetables to add to scrambled eggs?

There are many options for adding vegetables to scrambled eggs, but some of the most popular choices include bell peppers, onions, mushrooms, spinach, and tomatoes.

Q: Can I use frozen vegetables in this recipe?

Yes, you can use frozen vegetables in this recipe. Just make sure to thaw them first and squeeze out any excess water before adding them to the eggs.

Q: How do I prevent my scrambled eggs from becoming too dry?

To prevent your scrambled eggs from becoming too dry, make sure not to overcook them. You can also add a little bit of milk or cream to help keep them moist.

Q: Can I make this recipe ahead of time?

You can prepare the ingredients for this recipe ahead of time, but it’s best to cook the eggs just before serving.

Q: Is it okay to use leftover cooked vegetables in this recipe?

Yes, you can use leftover cooked vegetables in this recipe. Just reheat them before adding them to the eggs.

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