Quick Veggie & Egg Scramble
This Quick Veggie & Egg Scramble is a vibrant, one-pan breakfast that's ready in under 15 minutes, perfect for a nutritious start to your day.
For 1 serving
**Prep Vegetables:** Dice the red bell pepper and yellow onion. Mince the garlic clove. Roughly chop the fresh spinach if leaves are very large. In a small bowl, whisk the large eggs with salt and black pepper until well combined.
**Heat Pan:** Heat the olive oil in a non-stick skillet (8-inch recommended) over medium heat until shimmering.
**Sauté Harder Veggies:** Add the diced red bell pepper and yellow onion to the hot skillet. Sauté for 3-4 minutes, stirring occasionally, until they begin to soften.
**Add Aromatics & Softer Veggies:** Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the packed fresh spinach and cook, stirring, until it wilts down completely, about 1-2 minutes.
**Add Eggs:** Pour the whisked eggs evenly over the cooked vegetables in the skillet.
**Scramble:** Let the eggs set for about 30 seconds without stirring. Then, using a spatula, gently push the cooked egg from the edges towards the center, allowing the uncooked egg to flow underneath. Continue this motion, breaking the eggs into curds, until they are mostly set but still slightly moist (about 2-3 minutes). Avoid overcooking for the best texture.
**Finish with Cheese (Optional):** If using, sprinkle the shredded cheddar cheese over the scramble during the last 30 seconds of cooking, allowing it to melt slightly.
**Serve Immediately:** Transfer the quick veggie and egg scramble to a plate and serve hot. Enjoy as is, or with a side of whole-grain toast.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Don't Overcook Eggs:** Scrambled eggs are best when cooked until just set and still slightly moist. Overcooking can lead to a dry, rubbery texture.
- 2**Use a Non-Stick Skillet:** A good non-stick pan is crucial for easy scrambling and cleanup, preventing eggs from sticking to the bottom.
- 3**Vary Your Veggies:** This recipe is highly adaptable. Feel free to use whatever vegetables you have on hand, such as mushrooms, zucchini, cherry tomatoes, or kale.
- 4**Prep Ahead:** Chop your vegetables the night before to make this scramble even quicker on busy mornings.
Adapt it for your goals.
Protein Boost
Add cooked diced chicken sausage, crumbled tofu, or a tablespoon of nutritional yeast for an extra protein kick.
Cheese & Herb SwapCheese & Herb Swap
Experiment with different cheeses like feta, goat cheese, or Monterey Jack. Fresh herbs like parsley, cilantro, or dill can also add a fresh dimension.
Spicy KickSpicy Kick
Stir in a pinch of red pepper flakes with the garlic, or drizzle with sriracha or your favorite hot sauce before serving for a spicy variation.
Why this is on our healthy list.
High in Fiber
The abundance of vegetables like bell peppers, onions, and spinach contributes significant dietary fiber, aiding digestion and promoting satiety.
Excellent Source of Protein
Eggs are a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Vitamins and Minerals
This scramble is packed with vitamins A and C from the vegetables, and B vitamins, iron, and choline from the eggs, supporting immune function, vision, and brain health.
Frequently asked questions
Yes, you can use frozen vegetables! Just be sure to thaw them first and drain any excess water to prevent your scramble from becoming watery. Sauté them for a few extra minutes to ensure they are tender.
