Scrambled Eggs and Vegetables

Scrambled eggs and vegetables are the perfect combination for a quick, healthy, and satisfying meal. Packed with protein and fiber, this dish is versatile enough for breakfast, lunch, or dinner. With vibrant colors and endless customization options, it’s a meal that everyone in your family will love.

Why You’ll Love This Recipe

1. Quick & Easy: Ready in just 15 minutes.
2. Healthy: High in protein and packed with vegetables for added nutrients.
3. Customizable: Use your favorite vegetables or whatever you have on hand.
4. Versatile: Perfect for breakfast, brunch, or a light dinner.

How to Make Scrambled Eggs and Vegetables

This dish is incredibly easy to prepare. Fresh vegetables are sautéed to perfection and combined with creamy scrambled eggs for a delicious and nutritious meal. Ready in less than 15 minutes, it’s ideal for busy mornings or a quick lunch option.

Step-by-Step Instructions

1. Prepare Ingredients: Chop vegetables into bite-sized pieces. Beat eggs with a splash of milk or cream.
2. Cook Vegetables: Heat oil in a skillet and sauté vegetables until tender.
3. Scramble Eggs: Push the veggies to one side of the skillet, pour in the eggs, and cook until fluffy.
4. Combine & Serve: Mix the eggs and vegetables together, season with salt and pepper, and serve warm.

Variations

• Cheesy Twist: Add shredded cheddar, feta, or mozzarella for a cheesy touch.
• Spicy Version: Include diced jalapeños or a sprinkle of red pepper flakes.
• Protein Boost: Add cooked sausage, bacon, or tofu for extra protein.
• Herbaceous Flavor: Stir in fresh herbs like parsley, chives, or basil.

Scrambled Eggs and Vegetables

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Ingredients

• 4 large eggs
  1/4 cup milk or cream (optional)
  1/2 cup diced bell peppers
  1/2 cup chopped spinach or kale
  1/4 cup chopped onions
  1/4 cup diced tomatoes
  1 tbsp olive oil or butter
  Salt and black pepper, to taste

Directions

• Beat eggs in a bowl with milk or cream for a fluffier texture.
• Heat olive oil in a skillet over medium heat.
• Add onions and bell peppers, sautéing until softened. Add spinach and tomatoes, cooking until wilted.
• Push vegetables to the side, pour eggs into the skillet, and stir gently until scrambled.
• Combine eggs and vegetables, season with salt and pepper, and serve immediately.

FAQ

1. Can I use frozen vegetables?
Yes, thaw and drain frozen vegetables before adding them to the skillet to avoid excess moisture.

2. How can I make this dairy-free?
Simply skip the milk or cream, or use a plant-based alternative like almond or oat milk.

3. Can I make this ahead of time?
It’s best served fresh, but you can store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet or microwave.

4. What other vegetables work well in this dish?
Zucchini, mushrooms, broccoli, and asparagus are great additions.