Eggie Veggie Scramble

Elevate your breakfast game with this hearty and nutritious Eggie Veggie Scramble! Packed with vibrant vegetables like red bell peppers, zucchini, and baby spinach, this quick and easy recipe combines creamy scrambled eggs with savory sautéed veggies for a perfect balance of flavor and texture. Whisked with a touch of milk for extra fluffiness, the eggs are gently cooked to perfection, and a sprinkle of shredded cheese can be added for an optional indulgence. Ready in just 20 minutes, this protein-packed dish is ideal for busy mornings or a light, healthy lunch. Serve it hot, garnished with fresh green onions for an irresistible, colorful start to your day! Keywords: Eggie Veggie Scramble, healthy scrambled eggs, vegetable-packed breakfast recipe, quick breakfast ideas, protein-packed meals.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large eggs
• 2 tablespoons milk
• 1 tablespoon olive oil
• 1 teaspoon butter
• 0.5 cup (diced) red bell pepper
• 0.5 cup (diced) zucchini
• 1 cup (loosely packed) baby spinach
• 2 stalks (sliced) green onions
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup shredded cheese (optional)

Directions

Step 1

Crack the eggs into a medium-sized bowl and add the milk, salt, and black pepper. Whisk until fully combined and slightly frothy.

Step 2

Prepare your vegetables: dice the red bell pepper and zucchini, slice the green onions, and rinse and drain the baby spinach.

Step 3

Heat a nonstick skillet over medium heat and add the olive oil and butter. Let the butter melt and combine with the oil.

Step 4

Add the diced red bell pepper and zucchini to the skillet. Sauté for 3-4 minutes, stirring occasionally, until they're slightly softened.

Step 5

Add the baby spinach to the skillet. Stir for about 1-2 minutes, or until the spinach has wilted.

Step 6

Pour the egg mixture into the skillet over the vegetables. Let the eggs sit for 10-15 seconds, allowing the edges to set slightly.

Step 7

Gently push the eggs from the edges toward the center using a spatula, creating large curds. Continue to cook, stirring occasionally, until the eggs are just set but still slightly soft.

Step 8

If using cheese, sprinkle it over the eggs in the last minute of cooking and allow it to melt.

Step 9

Remove the skillet from the heat and sprinkle the sliced green onions over the scramble for a fresh touch.

Step 10

Serve immediately and enjoy your Eggie Veggie Scramble!

Nutrition Facts

Serving size	482.8 grams (482.8g)

Amount per serving	% Daily Value*
Calories	641

Total Fat 47.00g	60%
Saturated Fat 17.00g	85%
Polyunsaturated Fat 1.50g
Cholesterol 788mg	263%
Sodium 1929mg	84%
Total Carbohydrate 17.30g	6%
Dietary Fiber 3.60g	13%
Total Sugars 10.90g
Protein 35.90g	72%

Vitamin D 184IU	919%
Calcium 419mg	32%
Iron 6mg	33%
Potassium 743mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.5%

Protein: 22.6%

Carbs: 10.9%