Healthy Veggie Scramble

Start your day right with this vibrant and protein-packed Healthy Veggie Scramble, a quick and easy breakfast that’s as nutritious as it is delicious! This recipe combines fluffy scrambled eggs with a rainbow of fresh vegetables like bell peppers, zucchini, baby spinach, and sweet cherry tomatoes, all lightly sautéed in heart-healthy olive oil. Enhanced with a splash of almond milk for extra creaminess, this veggie-loaded scramble is seasoned simply with salt, pepper, and an optional garnish of fresh herbs like parsley or cilantro. Ready in just 20 minutes and perfect for two servings, this low-carb, gluten-free dish is a fantastic way to energize your morning or enjoy as a light meal anytime. Whether you're prioritizing clean eating or just love a colorful, satisfying plate, this recipe is your go-to for a wholesome start!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large eggs
• 2 tablespoons unsweetened almond milk (or any milk of choice)
• 1 tablespoon olive oil
• 0.5 onion, diced
• 1 bell pepper, diced (any color)
• 1 small zucchini, diced
• 2 cups baby spinach
• 0.5 cup cherry tomatoes, halved
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon fresh parsley or cilantro, chopped (optional)

Directions

Step 1

Crack the eggs into a medium bowl and whisk them along with the almond milk, salt, and black pepper until well combined. Set aside.

Step 2

Heat a large non-stick skillet over medium heat and add the olive oil.

Step 3

Once the oil is warm, add the diced onion and cook for 2-3 minutes, stirring occasionally, until it becomes translucent.

Step 4

Add the diced bell pepper and zucchini to the skillet and cook for another 3-4 minutes, stirring occasionally, until the vegetables are slightly softened.

Step 5

Stir in the baby spinach and cherry tomatoes, cooking for 1-2 minutes until the spinach begins to wilt and the tomatoes are slightly tender.

Step 6

Reduce the heat to low and pour the beaten egg mixture over the vegetables in the skillet. Allow it to sit for 30 seconds.

Step 7

Using a spatula, gently stir and fold the eggs into the vegetables, cooking slowly and stirring occasionally until the eggs are just set but still creamy, about 2-3 minutes.

Step 8

Remove the skillet from heat immediately to avoid overcooking the eggs.

Step 9

Garnish with chopped fresh parsley or cilantro if desired, and serve hot.

Nutrition Facts

Serving size	655.8 grams (655.8g)

Amount per serving	% Daily Value*
Calories	521

Total Fat 34.00g	44%
Saturated Fat 8.70g	43%
Polyunsaturated Fat 1.30g
Cholesterol 744mg	248%
Sodium 1530mg	67%
Total Carbohydrate 22.50g	8%
Dietary Fiber 7.00g	25%
Total Sugars 12.00g
Protein 30.70g	61%

Vitamin D 164IU	820%
Calcium 233mg	18%
Iron 7mg	39%
Potassium 1171mg	25%

*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: 59.0%

Protein: 23.7%

Carbs: 17.3%