The Garden Scramble
Brighten your morning with "The Garden Scramble," a vibrant and wholesome breakfast packed with fresh vegetables and protein-rich eggs. This quick, 20-minute recipe combines sautéed red bell peppers, zucchini, juicy cherry tomatoes, and tender baby spinach to create a colorful medley of flavors and textures. Enhanced with a touch of creamy cheddar cheese and the subtle crunch of green onions, this veggie-loaded egg scramble is both hearty and healthy. Perfect for busy mornings or a leisurely weekend brunch, it’s a great way to enjoy a dose of garden-fresh goodness. Customize with your favorite seasonings or skip the cheese for a lighter, dairy-free option. "The Garden Scramble" is a delicious choice for enjoying a nutritious start to your day!
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium, diced red bell pepper
- 1 small, diced zucchini
- 2 cups baby spinach
- 1 cup, halved cherry tomatoes
- 2 stalks, finely sliced green onions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup (optional) shredded cheddar cheese
Instructions
Crack the eggs into a medium mixing bowl and whisk together with the milk, salt, and black pepper until well combined. Set aside.
Heat the butter and olive oil in a large non-stick skillet over medium heat until the butter is melted and foamy.
Add the diced red bell pepper and zucchini to the skillet and sauté for 3-4 minutes, stirring frequently, until the vegetables start to soften.
Stir in the cherry tomatoes and cook for another 2 minutes until they start to release their juices.
Add the baby spinach to the skillet and cook for 1-2 minutes, stirring constantly, until it wilts down.
Reduce the heat to medium-low and pour the whisked eggs over the sautéed vegetables. Let the mixture sit for 30 seconds to begin setting.
Using a spatula, gently fold the eggs, scraping from the edges of the skillet toward the center to form soft curds. Repeat this process until the eggs are mostly set but still slightly runny, about 3-5 minutes.
Sprinkle the shredded cheddar cheese (if using) and green onions over the scramble, and gently fold once more until the cheese is melted and the eggs are fully cooked.
Remove from heat immediately to prevent overcooking and serve warm. Enjoy your Garden Scramble!
Nutrition Facts
Calories |
1041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1212 mg | 404% | |
| Sodium | 3544 mg | 154% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 21.8 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 740 mg | 57% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1483 mg | 32% | |
*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.
