Scrambled Eggs with Vegetables
Elevate your breakfast game with this vibrant and nutritious recipe for Scrambled Eggs with Vegetables. Packed with farm-fresh eggs, creamy cheddar cheese, and a rainbow of vegetables like red bell peppers, spinach, and cherry tomatoes, this dish is bursting with flavor and wholesome ingredients. Perfect for busy mornings, it comes together in under 20 minutes, combining fluffy, perfectly cooked eggs with lightly sautéed veggies for a satisfying mix of textures and colors. A touch of green onions adds a hint of zest, while melted cheddar ties it all together in a warm, comforting bite. Ideal for a quick and healthy breakfast or brunch option, these scrambled eggs are delicious on their own or paired with buttery toast or crisp avocado slices. Optimize your mornings and indulge in this protein-packed, veggie-infused comfort food that’s perfect for two!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon butter
- 0.5 cup red bell pepper
- 1 cup spinach
- 0.5 cup cherry tomatoes
- 2 stalks green onions
- 0.25 cup cheddar cheese
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
Prepare the vegetables: dice the red bell pepper, halve the cherry tomatoes, chop the green onions, and roughly chop the spinach.
Heat a non-stick skillet over medium heat and add the butter, allowing it to melt and coat the bottom of the pan.
Add the diced red bell pepper to the skillet and sauté for 2-3 minutes until slightly softened.
Add the cherry tomatoes and spinach to the skillet, and cook for another 2 minutes until the spinach is wilted.
Pour the egg mixture over the vegetables in the skillet and let it sit undisturbed for about 30 seconds or until the edges start to set.
Using a spatula, gently push the eggs from the edges towards the center, creating ripples and allowing uncooked eggs to flow to the edges.
Continue to cook, stirring gently, until the eggs are mostly set but still slightly runny, about 2-3 minutes.
Sprinkle the shredded cheddar cheese and chopped green onions over the eggs.
Remove from the heat and allow the residual heat to melt the cheese and finish setting the eggs.
Serve the scrambled eggs with vegetables immediately, warm and garnished with extra green onions if desired.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 803 mg | 268% | |
| Sodium | 1824 mg | 79% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 7.1 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 323 mg | 25% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 945 mg | 20% | |
*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.
