Vegetable Scrambled Eggs are a quick, nutritious way to start the day with a burst of flavor and color. This dish is versatile, allowing you to use whatever vegetables you have on hand, making it a great way to clear out the fridge. The combination of soft, fluffy eggs with sautéed veggies creates a satisfying, protein-packed meal that can be enjoyed for breakfast, lunch, or even dinner. The recipe is simple but packed with nutrients, ensuring you get a balanced meal in just a few minutes.
Vegetable Scrambled Eggs
Ingredients:
- 4 large eggs
- 1 tablespoon milk or water
- 1 tablespoon olive oil or butter
- ½ small onion, finely chopped
- 1 small bell pepper, diced
- ½ zucchini, diced
- 1 small tomato, chopped
- ¼ cup spinach, roughly chopped
- Salt and pepper to taste
- Fresh herbs (optional, such as parsley or chives) for garnish
Instructions:
- In a small bowl, whisk together the eggs and milk or water until well combined. Set aside.
- Heat the olive oil or butter in a nonstick skillet over medium heat. Add the chopped onion and bell pepper, cooking for about 2-3 minutes until softened.
- Add the zucchini to the pan and cook for another 2 minutes, until the vegetables begin to soften.
- Stir in the chopped tomato and spinach, cooking for about 1 minute until the spinach wilts.
- Pour the beaten eggs over the vegetables, letting them sit for a few seconds before gently stirring.
- Stir continuously as the eggs cook, ensuring they scramble evenly with the vegetables. Cook until the eggs are soft but fully set, about 2-3 minutes.
- Season with salt and pepper to taste, and garnish with fresh herbs if desired.
- Serve immediately with toast or on its own for a wholesome, balanced meal.
This recipe is highly adaptable—feel free to swap in your favorite veggies!
