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Veggie Egg Scramble

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Veggie Egg Scramble is a quick, healthy, and flavorful breakfast combining fluffy scrambled eggs with fresh vegetables, customizable and perfect for a nutritious start to your day.

Ingredients

  1. 4 large eggs
    1/4 cup milk or cream
    1/2 cup diced bell peppers
    1/2 cup chopped spinach or kale
    1/4 cup diced onions
    1/2 cup sliced mushrooms
    1 tablespoon olive oil or butter
    Salt and pepper to taste
    Optional: shredded cheese, herbs like chives or parsley

Instructions

Heat olive oil or butter in a skillet over medium heat. Sauté onions, bell peppers, and mushrooms until tender, about 4-5 minutes. Add spinach and cook until wilted.

  1. In a bowl, whisk eggs with milk, salt, and pepper.
  2. Pour egg mixture over the sautéed vegetables. Let sit briefly, then gently stir and fold eggs until softly set, about 3-4 minutes.
  3. Sprinkle cheese and herbs if using, allowing cheese to melt slightly.
  4. Serve immediately.

Notes

 

  1. Add diced jalapeños or hot sauce for spice.
  2. Use other veggies like tomatoes, zucchini, or asparagus.
  3. For vegan option, substitute eggs with tofu scramble.
  4. Store leftovers in airtight container for up to 2 days.
  5. Reheat gently in skillet or microwave.

Nutrition

Find it online: https://thefamilycooking.com/veggie-egg-scramble/