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- 4 large eggs - 1/4 cup milk (or dairy-free alternative) - 1 cup spinach, chopped - 1/2 bell pepper (any color), diced - 1/4 cup red onion, diced - 1/2 cup cherry tomatoes, halved - 1/4 cup feta cheese, crumbled (optional) - 1 tablespoon olive oil - Salt and pepper to taste - Fresh herbs (like parsley or chives) for garnish This dish is packed with nutrients. Each serving has about 250 calories. It provides 18 grams of protein and 15 grams of fat. The vegetables add fiber and vitamins. Overall, this meal is good for your health. - Freshness of vegetables: Look for bright colors and firm textures. Fresh vegetables taste better and add more nutrients. - Choosing the best eggs: Select eggs that are free-range or organic. They often have richer flavor and better nutrition. - In a medium bowl, whisk together: - 4 large eggs - 1/4 cup milk (or dairy-free alternative) - Add salt and pepper to taste. - Set the bowl aside. - For the veggies: - Chop 1 cup of spinach. - Dice 1/2 bell pepper (any color). - Dice 1/4 cup of red onion. - Halve 1/2 cup of cherry tomatoes. - Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. - Add the diced red onion and bell pepper. - Sauté for about 3 minutes until softened. - Stir in the chopped spinach and cherry tomatoes. - Cook for another 2-3 minutes until the spinach is wilted. - Pour the egg mixture into the skillet. - Gently stir to mix with the vegetables. - Cook for 5-7 minutes, stirring occasionally. - The eggs should be fully cooked and slightly fluffy. - If you want, sprinkle 1/4 cup crumbled feta cheese on top. - Let it melt slightly before serving. - Best sides to pair with the scramble include toast or fresh fruit. - For garnish, use fresh herbs like parsley or chives for color. To make your veggie loaded egg scramble shine, use fresh herbs and spices. Fresh parsley or chives add a bright touch. You can also try adding dill or basil for a unique twist. A dash of paprika or chili powder can add warmth. For a little zing, a sprinkle of black pepper works well. Taste as you go to find your perfect mix. To achieve fluffy and creamy eggs, whisk the eggs well. Combine them with milk for added richness. Use a non-stick skillet to prevent sticking. Cook on medium heat, not high. Stir gently and frequently for even cooking. Remove the skillet from heat just before the eggs fully set. They will continue to cook off the heat. Timing is key to avoid overcooking your eggs. Start by sautéing the veggies for about 5 minutes. Once you add the eggs, cook for only 5 to 7 minutes. Stir gently and check for doneness. The eggs should look soft and slightly wet. This ensures a creamy texture and great taste. {{image_2}} You can boost your veggie loaded egg scramble with protein. Try adding cooked sausage or crispy bacon for a savory touch. If you want a plant-based option, tofu works great. Just crumble it and mix it in. Each of these choices adds flavor and keeps you full longer. Feel free to swap out vegetables based on what you have. Zucchini, mushrooms, or kale can add exciting flavors. You could also use broccoli or asparagus for a crunchy bite. The key is to use fresh veggies that you enjoy. This dish is versatile and can adapt to your taste. To make this dish dairy-free, use a dairy-free milk alternative. Almond milk or oat milk works well. If you like cheese, try nutritional yeast instead of feta. It adds a cheesy flavor without dairy. This way, everyone can enjoy the scramble, no matter their diet. To store leftover egg scramble, let it cool first. Place it in an airtight container. This keeps it fresh in the fridge for up to three days. Make sure to label the container with the date. The best way to reheat your scramble is on the stove. Heat a non-stick skillet over low heat. Add a splash of milk or water to keep it moist. Stir gently until heated through. You can also use a microwave. Place the scramble in a bowl and cover it. Heat for 30 seconds and stir. Repeat until warm. If you want to freeze your egg scramble, wait until it cools. Portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. It can stay frozen for up to three months. To reheat, thaw it in the fridge overnight. Then, use the stovetop or microwave methods mentioned above. This way, you keep the taste fresh and enjoyable! You can add many vegetables to your egg scramble. Some great choices include: - Zucchini - Mushrooms - Broccoli - Kale - Carrots - Asparagus These vegetables boost flavor and nutrition. Mix and match to find what you like best. Yes, you can prepare parts of this dish ahead of time. Chop your veggies and store them in the fridge. You can also whisk the eggs and milk in advance. When you're ready to eat, just cook it all together. This saves time on busy mornings. You know the eggs are done when they look set and slightly fluffy. Stir occasionally while cooking. If the eggs are still shiny or runny, keep cooking. Once they are firm, it’s time to serve. Enjoy your delicious egg scramble! This egg scramble dish is simple, healthy, and full of flavor. We explored key ingredients like fresh veggies and eggs, along with tips for selecting the best ones. I shared steps to prepare and cook the dish, plus ideas for customizing flavors. Remember, you can add your favorite proteins and veggies. Store leftovers properly for later enjoyment. This dish is perfect for any meal. Enjoy experimenting with new variations to make it your own!

Veggie Loaded Egg Scramble

Start your day with a delicious and nutritious Veggie Loaded Egg Scramble that’s bursting with flavor! This simple recipe combines fresh veggies like spinach, bell peppers, and tomatoes with fluffy eggs for a perfect breakfast or brunch option. Ready in just 15 minutes, it’s both quick and satisfying. Click through to discover how to whip up this tasty dish and make your mornings more vibrant!

Ingredients
  

4 large eggs

1/4 cup milk (or dairy-free alternative)

1 cup spinach, chopped

1/2 bell pepper (any color), diced

1/4 cup red onion, diced

1/2 cup cherry tomatoes, halved

1/4 cup feta cheese, crumbled (optional)

1 tablespoon olive oil

Salt and pepper to taste

Fresh herbs (like parsley or chives) for garnish

Instructions
 

In a medium bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste.

    Heat olive oil in a non-stick skillet over medium heat.

      Add the diced red onion and bell pepper to the skillet and sauté for about 3 minutes, or until softened.

        Stir in the chopped spinach and cherry tomatoes and continue to cook for another 2-3 minutes until the spinach is wilted.

          Pour the egg mixture into the skillet, gently stirring to combine with the vegetables.

            Cook for 5-7 minutes, stirring occasionally, until the eggs are fully cooked and slightly fluffy.

              If using, sprinkle crumbled feta cheese over the top and allow it to melt slightly before serving.

                Remove from heat and garnish with fresh herbs for a pop of color.

                  Prep Time, Total Time, Servings: 10 minutes | 15 minutes | Serves 2-3