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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.

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)

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

Find it online: https://thefamilycooking.com/healthy-scrambled-eggs-with-veggies/