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–+ servings
Scrambled Egg and Veggie Bowl

Scrambled Egg and Veggie Bowl

A vibrant and nourishing Scrambled Egg and Veggie Bowl perfect for busy mornings, packed with 17 grams of protein.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs
  • 4 large Eggs fresh eggs yield the best flavor and texture
  • 2 tablespoons Milk substitute with almond or oat milk for a dairy-free option
  • 1/4 cup Cheddar Cheese can swap for feta or Monterey Jack
  • 1 tablespoon Unsalted Butter use olive oil for a healthier choice
For the Veggies
  • 1 cup Cherry Tomatoes can use grape tomatoes or any seasonal variety
  • 2 handfuls Baby Spinach fresh is ideal, but frozen can work if squeezed dry
  • 1 medium Red Bell Pepper any color bell pepper works or can skip
  • 1 medium Zucchini swap with summer squash or firm vegetables like potatoes
  • 2 stalks Green Onions regular onions can be substituted if chopped finely
  • to taste Salt essential for flavor enhancement
  • to taste Black Pepper essential for flavor enhancement

Equipment

  • nonstick skillet
  • mixing bowl
  • Spatula

Method
 

Cooking Steps
  1. In a mixing bowl, whisk together 4 large eggs, 2 tablespoons of milk, and a pinch of salt and black pepper until smooth and well combined.
  2. In a nonstick skillet, heat 1 tablespoon of unsalted butter over medium heat until melted and bubbling.
  3. Add 1 diced red bell pepper and 1 chopped zucchini to the skillet, sautéing them for 2-3 minutes.
  4. Next, stir in 1 cup of halved cherry tomatoes and cook for another minute. Then, add 2 handfuls of baby spinach.
  5. Reduce the heat to low and pour the egg mixture into the skillet, letting it sit for about 10 seconds to set gently.
  6. Using a spatula, gently stir the eggs intermittently, scrambling them for about 3-4 minutes.
  7. When the eggs are almost fully cooked but still slightly runny, sprinkle 1/4 cup of shredded cheddar cheese on top.
  8. Divide the Scrambled Egg and Veggie Bowl into serving bowls, garnishing with a sprinkle of red pepper flakes or freshly chopped green onions.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 17gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 300mgSodium: 450mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 50IUVitamin C: 35mgCalcium: 20mgIron: 15mg

Notes

Chop your vegetables the night before for an easier cooking experience in the morning.

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