Scrambled Morning Sunshine
Start your day with a vibrant burst of flavor with "Scrambled Morning Sunshine," a quick and easy breakfast recipe that’s as wholesome as it is delicious. This hearty dish combines fluffy scrambled eggs with sautéed red bell peppers, tender baby spinach, and a hint of sharp cheddar cheese for a nutrient-packed meal that’s ready in under 20 minutes. A touch of milk creates luxuriously creamy eggs, while the buttery sauté ensures maximum flavor in every bite. Perfect for busy mornings, this two-serving breakfast is a colorful, protein-rich way to fuel your day. Serve it with a side of whole-grain toast or fresh fruit for a well-rounded morning meal you’ll savor.
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 0.5 medium, diced red bell pepper
- 1 cup, loosely packed baby spinach
- 0.25 cup, shredded cheddar cheese
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Crack the eggs into a medium-sized mixing bowl. Add the milk, salt, and black pepper. Whisk together until fully combined and fluffy.
Heat a non-stick skillet over medium heat and add the butter. Allow it to melt and coat the entire surface of the pan.
Add the diced red bell pepper to the skillet and sauté for 2-3 minutes or until softened.
Add the baby spinach to the skillet and cook for another 1-2 minutes, stirring constantly, until wilted.
Reduce the heat to low and pour the egg mixture into the skillet. Let it sit undisturbed for about 30 seconds to set slightly.
Using a spatula, gently push the eggs toward the center of the skillet, folding them over the vegetables. Continue to fold and stir gently to ensure even cooking.
When the eggs are mostly set but still slightly runny, sprinkle the shredded cheddar cheese evenly over the top. Fold a few more times to melt the cheese and fully cook the eggs without overdoing them.
Remove the skillet from heat and divide the scrambled eggs onto two plates. Serve immediately, optionally garnished with additional cheese or a sprinkle of fresh herbs.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 803 mg | 268% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.3 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 304 mg | 23% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 541 mg | 12% | |
*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.
