Healthy Scrambled Eggs with Veggies

Why You’ll Love This Recipe

• Ready in under 15 minutes.
• Packed with protein, vitamins, and fiber.
• Customizable with your favorite veggies and seasonings.
• Great for meal prep or an easy weekday breakfast.
• Low-carb, gluten-free, and naturally vegetarian.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs (whole or a mix of eggs and egg whites)
• Olive oil or butter
• Bell pepper (chopped)
• Spinach (fresh)
• Cherry tomatoes (halved)
• Red onion (chopped)
• Zucchini or mushrooms (optional)
• Salt and black pepper
• Garlic powder or minced garlic (optional)
• Fresh herbs (such as parsley, chives, or basil)

Directions

1. Prepare the vegetables. Wash and chop all your vegetables into bite-sized pieces.
2. Cook the veggies. Heat olive oil or butter in a non-stick skillet over medium heat. Add onions and peppers first and sauté for 2–3 minutes until softened. Add spinach, tomatoes, and any other quick-cooking veggies and cook for another 1–2 minutes.
3. Whisk the eggs. In a bowl, whisk the eggs with a pinch of salt, pepper, and a dash of garlic powder until well combined.
4. Scramble the eggs. Pour the eggs into the skillet with the cooked vegetables. Let them sit for a few seconds, then gently stir and fold until the eggs are soft and fluffy. Avoid overcooking.
5. Finish and serve. Remove from heat, sprinkle with fresh herbs, and serve immediately. Enjoy with whole-grain toast, avocado, or fresh fruit on the side.

Servings and timing

Serves: 2 people
Preparation time: 5 minutes
Cooking time: 8 minutes
Total time: 13 minutes

Variations

• Cheesy eggs: Add shredded cheddar, feta, or goat cheese for extra creaminess.
• Spicy version: Toss in diced jalapeños or a pinch of red pepper flakes.
• Low-fat option: Use only egg whites and non-stick spray instead of oil.
• Mediterranean twist: Add olives, sun-dried tomatoes, and a sprinkle of oregano.
• Protein boost: Stir in cooked turkey sausage, tofu, or smoked salmon.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat or microwave for 30–45 seconds. Avoid overcooking, as eggs can become rubbery when reheated.

FAQs

Can I use frozen vegetables?

Yes, just thaw and drain them well before cooking to avoid excess water.

How do I make my scrambled eggs fluffier?

Whisk the eggs well before cooking and avoid over-stirring once in the pan. Cooking over medium-low heat helps them stay soft and fluffy.

Can I use egg whites only?

Absolutely. Use about ¼ cup of egg whites per egg for a lighter, lower-fat version.

What’s the best pan for scrambled eggs?

A non-stick skillet works best to prevent sticking and ensure even cooking.

Can I make this recipe dairy-free?

Yes, simply use olive oil instead of butter and skip any cheese additions.

How can I add more flavor?

Try seasoning with smoked paprika, cumin, or fresh herbs like dill or parsley.

Can I prep the veggies ahead of time?

Yes, chop and store them in the refrigerator for up to 3 days for faster mornings.

What’s a good side dish for this recipe?

Pair with avocado toast, fruit salad, or roasted potatoes for a complete meal.

Are scrambled eggs with veggies healthy?

Yes, they’re high in protein, packed with antioxidants, and low in carbs—great for a balanced breakfast.

Can I add milk to my scrambled eggs?

Yes, a splash of milk or cream can make the eggs creamier, but it’s optional.

Conclusion

Healthy Scrambled Eggs with Veggies is a simple, nutritious, and flavorful way to start your day. With colorful vegetables, soft scrambled eggs, and endless customization options, this dish makes it easy to enjoy a wholesome breakfast in minutes. Whether you’re fueling up for the day or preparing a light brunch, this recipe is fresh, filling, and endlessly versatile.

Healthy Scrambled Eggs with Veggies

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Healthy Scrambled Eggs with Veggies is a quick, protein-rich breakfast featuring fluffy eggs cooked with colorful, nutrient-packed vegetables. It’s an easy, low-carb, and customizable meal perfect for busy mornings or a light, wholesome brunch.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Total Time: 13 minutes
• Yield: 2 servings
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 4 large eggs (or a mix of eggs and egg whites)
• 1 tbsp olive oil or butter
• 1/2 bell pepper, chopped
• 1/4 cup chopped red onion
• 1/2 cup cherry tomatoes, halved
• 1 cup fresh spinach
• 1/4 cup chopped zucchini or mushrooms (optional)
• Salt and black pepper to taste
• 1/4 tsp garlic powder or 1 clove minced garlic (optional)
• 1 tbsp chopped fresh herbs (parsley, chives, or basil)

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Instructions

1. Wash and chop all vegetables into bite-sized pieces.
2. Heat olive oil or butter in a non-stick skillet over medium heat. Add onions and bell peppers; sauté for 2–3 minutes until softened.
3. Add spinach, tomatoes, and any other quick-cooking veggies. Cook for another 1–2 minutes.
4. In a bowl, whisk eggs with salt, pepper, and garlic powder until smooth.
5. Pour eggs into the skillet with the vegetables. Let sit briefly, then gently stir and fold until soft and fluffy. Avoid overcooking.
6. Remove from heat, sprinkle with fresh herbs, and serve immediately. Enjoy with whole-grain toast, avocado, or fruit.

Notes

• For fluffier eggs, whisk well before cooking and use medium-low heat.
• Don’t over-stir; gentle folding keeps them soft.
• Customize with your favorite veggies or add cheese for creaminess.
• Prep veggies in advance to save time on busy mornings.

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 3g
• Sodium: 260mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 14g
• Cholesterol: 370mg