Egg and Vegetable Scramble (Printer-Friendly)

Light, fluffy eggs with colorful seasonal vegetables ready in 20 minutes.

# What You’ll Need:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk or dairy-free alternative
03 - Salt and black pepper to taste

→ Vegetables

04 - 1/2 cup cherry tomatoes, halved
05 - 1/2 cup baby spinach leaves
06 - 1/4 cup red bell pepper, diced
07 - 1/4 cup zucchini, diced
08 - 2 tablespoons red onion, finely chopped

→ Finishing

09 - 1 tablespoon olive oil or unsalted butter
10 - 1 tablespoon fresh herbs (parsley, chives, or basil), chopped

# How to Make It:

01 - In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy.
02 - Heat olive oil or butter in a non-stick skillet over medium heat.
03 - Add red onion and bell pepper, sautéing for 2 minutes until softened.
04 - Add zucchini and cherry tomatoes, cooking for 2 to 3 minutes while stirring occasionally.
05 - Stir in spinach and cook until just wilted, approximately 1 minute.
06 - Pour beaten eggs over vegetables and allow to set for 30 seconds, then gently stir with a spatula, scraping eggs from the edges toward the center.
07 - Continue cooking while stirring occasionally until eggs are just set but still soft and fluffy, approximately 2 to 3 minutes.
08 - Remove from heat, sprinkle with fresh herbs, and serve immediately.

# Expert Tips:

01 -
  • It comes together faster than your coffee brews, which means breakfast doesn't have to feel like a chore.
  • The vegetables stay colorful and distinct instead of turning into a brown blob, which somehow makes the whole plate feel fresher.
  • It tastes equally good whether you're eating at the counter or trying to feed someone else who showed up hungry.
02 -
  • The moment you pour the eggs in is when most people crank up the heat, but that's exactly when you need to be gentle because high heat makes rubbery eggs, and this dish lives or dies on texture.
  • Take the pan off the heat just slightly before the eggs look fully done because they continue cooking and firming up for another thirty seconds after you stop stirring.
03 -
  • Chop all your vegetables before you start cooking because once the heat is on, you won't have time to finish prepping, and scrambled eggs wait for no one.
  • If you're feeding two people with different preferences, cook the base vegetables first, divide between two pans, and let each person add their own eggs and herbs so nobody has to negotiate about spinach.
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