Healthy Veggie Scramble
Start your day right with this vibrant and protein-packed Healthy Veggie Scramble, a quick and easy breakfast that’s as nutritious as it is delicious! This recipe combines fluffy scrambled eggs with a rainbow of fresh vegetables like bell peppers, zucchini, baby spinach, and sweet cherry tomatoes, all lightly sautéed in heart-healthy olive oil. Enhanced with a splash of almond milk for extra creaminess, this veggie-loaded scramble is seasoned simply with salt, pepper, and an optional garnish of fresh herbs like parsley or cilantro. Ready in just 20 minutes and perfect for two servings, this low-carb, gluten-free dish is a fantastic way to energize your morning or enjoy as a light meal anytime. Whether you're prioritizing clean eating or just love a colorful, satisfying plate, this recipe is your go-to for a wholesome start!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons unsweetened almond milk (or any milk of choice)
- 1 tablespoon olive oil
- 0.5 onion, diced
- 1 bell pepper, diced (any color)
- 1 small zucchini, diced
- 2 cups baby spinach
- 0.5 cup cherry tomatoes, halved
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley or cilantro, chopped (optional)
Instructions
Crack the eggs into a medium bowl and whisk them along with the almond milk, salt, and black pepper until well combined. Set aside.
Heat a large non-stick skillet over medium heat and add the olive oil.
Once the oil is warm, add the diced onion and cook for 2-3 minutes, stirring occasionally, until it becomes translucent.
Add the diced bell pepper and zucchini to the skillet and cook for another 3-4 minutes, stirring occasionally, until the vegetables are slightly softened.
Stir in the baby spinach and cherry tomatoes, cooking for 1-2 minutes until the spinach begins to wilt and the tomatoes are slightly tender.
Reduce the heat to low and pour the beaten egg mixture over the vegetables in the skillet. Allow it to sit for 30 seconds.
Using a spatula, gently stir and fold the eggs into the vegetables, cooking slowly and stirring occasionally until the eggs are just set but still creamy, about 2-3 minutes.
Remove the skillet from heat immediately to avoid overcooking the eggs.
Garnish with chopped fresh parsley or cilantro if desired, and serve hot.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1530 mg | 67% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 12.0 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 232 mg | 18% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1171 mg | 25% | |
*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.
