Scambled Egg Skillets
Start your day with a vibrant and hearty breakfast featuring Scrambled Egg Skillets—a one-pan dish packed with protein, fresh veggies, and melty cheddar cheese. This quick and easy recipe combines fluffy scrambled eggs with sautéed red bell peppers, onions, mushrooms, and spinach for a burst of color and flavor in every bite. Perfectly seasoned with salt and black pepper, and finished with a touch of creamy milk, these eggs are irresistibly soft and tender. With just 10 minutes of prep time and 15 minutes of cooking, this versatile dish is ideal for busy mornings or a satisfying brunch. Enhance your presentation with a sprinkle of fresh parsley for added freshness. Whether served straight from the skillet or alongside toast or breakfast potatoes, this recipe is sure to become a favorite for anyone seeking a healthy, flavorful start to the day!
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cup milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons butter
- 1 medium, diced red bell pepper
- 1 small, diced yellow onion
- 1 cup, sliced mushrooms
- 1 cup, fresh spinach
- 0.5 cup, shredded cheddar cheese
- 2 tablespoons, chopped (optional) parsley
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat 1 tablespoon of butter in a large non-stick skillet over medium heat. Add the diced red bell pepper, yellow onion, and sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and slightly golden.
Add the spinach to the skillet and cook for 1-2 minutes, stirring, until wilted. Remove the cooked vegetables from the skillet and set aside in a bowl.
Reduce the heat to low and add the remaining 1 tablespoon of butter to the skillet. Allow the butter to melt completely.
Pour the egg mixture into the skillet. Let it sit undisturbed for about 30 seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center. Continue stirring occasionally until the eggs are soft and slightly set, about 3-5 minutes.
Once the eggs are mostly cooked but still slightly runny, add the cooked vegetables back to the skillet. Stir gently to combine and cook for an additional 1-2 minutes until the eggs are fully set.
Sprinkle the shredded cheddar cheese evenly over the top and let it melt for about 1 minute. Remove the skillet from heat.
Garnish with chopped parsley, if desired, and serve the scrambled egg skillet warm. Enjoy!
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1234 mg | 411% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 15.4 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 547 mg | 42% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1947 mg | 41% | |
*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.
