Eggy Rainbow Scramble Vegetarian
Brighten up your breakfast or brunch with this Eggy Rainbow Scramble Vegetarian, a vibrant and nutritious dish bursting with fresh flavors and colorful veggies. This protein-packed scramble combines fluffy, perfectly cooked eggs with a medley of diced red and yellow bell peppers, tender zucchini, juicy grape tomatoes, and nutrient-rich baby spinach, all sautéed in olive oil to perfection. A touch of red onion adds a slight sweetness, while optional shredded cheddar cheese lends a creamy, indulgent finish. Ready in just 20 minutes, this quick and easy vegetarian recipe is perfect for two, making it ideal for a wholesome morning meal. Garnished with fresh parsley, it’s as visually appealing as it is delicious. Serve as is for a low-carb option, or pair with whole-grain toast for a hearty twist.
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Recipe Information
Ingredients
- 4 large eggs
- 1 small (diced) red bell pepper
- 1 small (diced) yellow bell pepper
- 1 small (diced) zucchini
- 0.5 medium (diced) red onion
- 10 pieces (halved) grape tomatoes
- 1 cup (roughly chopped) baby spinach
- 2 tablespoons milk (optional)
- 1 tablespoon olive oil
- 0.25 teaspoon (or to taste) salt
- 0.25 teaspoon (freshly ground, or to taste) black pepper
- 0.25 cup shredded cheddar cheese (optional)
- 1 tablespoon (chopped, for garnish) fresh parsley
Instructions
Crack the eggs into a medium-sized mixing bowl. Add the milk, if using, along with the salt and black pepper. Whisk everything together until fully combined and slightly frothy.
Heat a large non-stick skillet over medium heat. Add the olive oil and let it heat for about 1 minute.
Add the diced red onion to the skillet and sauté for 2 minutes until it begins to soften.
Add the red bell pepper, yellow bell pepper, and zucchini to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are tender but still vibrant in color.
Stir in the grape tomatoes and baby spinach. Cook for another 1-2 minutes, just until the spinach starts to wilt.
Reduce the heat to medium-low and pour the whisked eggs over the vegetables. Let the eggs sit undisturbed for about 30 seconds until the edges just start to set.
Gently stir the eggs with a spatula, pushing them from the edges toward the center. Continue cooking and stirring occasionally until the eggs are fully cooked but still soft and creamy.
If using cheese, sprinkle the shredded cheddar over the top and let it melt for about 30 seconds before removing the skillet from the heat.
Transfer the scramble to plates or bowls. Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 2547 mg | 111% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 22.5 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 447 mg | 34% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1628 mg | 35% | |
*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.
