Scrambled Egg Veggie Bowl

Start your morning with a vibrant Scrambled Egg and Veggie Bowl. This wholesome breakfast features fluffy eggs, colorful sautéed vegetables, and gooey melted cheese, providing a nourishing and delicious start to any day.

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The combination of tender zucchini, sweet bell peppers, and savory spinach makes every bite satisfying. Melted cheddar cheese ties everything together for a gooey, comforting finish that will keep you energized until lunch.

Ingredients

• Eggs & Dairy: 4 large eggs, 2 tablespoons milk, 1/3 cup shredded cheddar cheese (or cheese of choice), 1 tablespoon unsalted butter
• Vegetables: 1/2 cup cherry tomatoes, halved; 1/2 cup baby spinach, roughly chopped; 1/4 cup red bell pepper, diced; 1/4 cup zucchini, diced; 2 green onions, sliced
• Seasoning: 1/4 teaspoon salt, 1/8 teaspoon black pepper, Pinch of red pepper flakes (optional)

Instructions

Step 1

In a medium bowl, whisk together eggs, milk, salt, and black pepper until smooth and slightly frothy.

Step 2

Heat butter in a nonstick skillet over medium heat.

Step 3

Add bell pepper and zucchini to the skillet. Sauté for 2–3 minutes until slightly softened.

Step 4

Add cherry tomatoes and cook for 1 minute. Stir in spinach and green onions, cooking until spinach wilts.

Step 5

Reduce heat to low. Pour in the egg mixture and allow to set for a few seconds.

Step 6

Gently stir with a spatula, pushing eggs from the edge toward the center until large, soft curds form.

Step 7

When eggs are just barely set, sprinkle cheese over the top. Remove from heat and cover for 1 minute to melt the cheese.

Step 8

Divide between two bowls and top with a pinch of red pepper flakes, if desired. Serve immediately.

Zusatztipps für die Zubereitung

To achieve the fluffiest curds, ensure you whisk the eggs thoroughly with milk to incorporate air. Cooking the eggs over low heat and stirring gently prevents them from becoming dry or rubbery.

Varianten und Anpassungen

Swap in any seasonal vegetables such as mushrooms, asparagus, or kale. Use feta, Monterey Jack, or Swiss cheese for a different flavor profile depending on what you have on hand.

Serviervorschläge

Serve this bowl with toasted whole-grain bread or fresh avocado slices for a more filling meal. A side of hot sauce can also add a nice kick if you enjoy spicy breakfasts.

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Whether you are prepping for a busy workday or enjoying a slow weekend morning, this Scrambled Egg and Veggie Bowl is a reliable, tasty choice. It is a simple way to pack more nutrients into your diet without sacrificing flavor.

Recipe FAQ

→ Can I prepare the vegetables ahead of time?

Yes, you can dice the bell peppers, zucchini, and halve the cherry tomatoes up to 2 days in advance. Store them in an airtight container in the refrigerator for quick morning assembly.

→ What other vegetables work well in this bowl?

Mushrooms, asparagus, kale, diced sweet potatoes, or broccoli make excellent additions. Sauté harder vegetables like sweet potatoes or broccoli first, then add softer vegetables like spinach or tomatoes.

→ Can I make this dairy-free?

Absolutely. Substitute dairy-free cheese shreds or nutritional yeast, and use olive oil or coconut oil instead of butter. Omit the milk or use almond, oat, or soy milk as a replacement.

→ How do I prevent the eggs from becoming rubbery?

Cook over low to medium heat and stir gently. Remove from heat while eggs still look slightly wet since residual heat continues cooking them. The entire process should take about 2-3 minutes.

→ Can I double this recipe for meal prep?

Yes, simply double all ingredients. However, eggs are best enjoyed fresh. If meal prepping, store the cooked vegetables separately and reheat, then scramble fresh eggs when ready to eat.