Brunch Eggs and Veggies
Elevate your mornings with this colorful and nutritious Brunch Eggs and Veggies recipe, a perfect harmony of fluffy scrambled eggs and vibrant sautéed vegetables. Packed with wholesome ingredients like zucchini, red bell peppers, cherry tomatoes, and fresh spinach, this savory brunch dish is as healthy as it is delicious. Infused with the subtle richness of Parmesan cheese and the fresh aroma of parsley, it offers a dynamic burst of flavors while remaining light. Ready in just 25 minutes, this quick and easy skillet recipe is ideal for a busy morning or a casual weekend brunch. Pair it with crusty bread or avocado slices for a complete and satisfying meal that’s sure to impress! Keywords: brunch eggs recipe, healthy breakfast ideas, quick veggie scramble, easy brunch recipes, egg and vegetable skillet.
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium (diced) red bell pepper
- 1 medium (sliced into half-moons) zucchini
- 1 cup (halved) cherry tomatoes
- 2 cups (loosely packed) spinach
- 2 cloves (minced) garlic
- 2 tablespoons (chopped) fresh parsley
- 2 tablespoons grated Parmesan cheese
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until combined. Set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Add the diced red bell pepper and sliced zucchini to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are slightly softened.
Add the cherry tomatoes and minced garlic to the skillet. Sauté for another 2 minutes or until the tomatoes start to soften.
Toss the spinach into the skillet and cook for 1 minute, stirring frequently, until wilted. Transfer the sautéed vegetables to a plate and set aside.
Wipe the skillet clean with a paper towel and return it to medium heat. Add the remaining 1 tablespoon of olive oil.
Pour the whisked eggs into the skillet. Allow the eggs to sit undisturbed for about 30 seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center to form soft curds.
When the eggs are nearly set but still slightly runny, fold the sautéed vegetables back into the skillet and gently combine with the eggs.
Remove the skillet from the heat and sprinkle the dish with fresh parsley and grated Parmesan cheese.
Serve immediately and enjoy your wholesome Brunch Eggs and Veggies!
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1129 mg | 376% | |
| Sodium | 3726 mg | 162% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 24.6 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 428 mg | 33% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1875 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
