Vegetable and Cheese Scrambled Eggs
Start your day with a wholesome and flavorful twist on breakfast: Vegetable and Cheese Scrambled Eggs! Packed with vibrant bell peppers, sweet cherry tomatoes, tender spinach, and perfectly melted cheddar cheese, this dish turns simple scrambled eggs into a nutrient-rich, one-pan delight. With just 20 minutes of prep and cook time, this protein-packed recipe is quick, satisfying, and ideal for busy mornings or a lazy brunch. The creamy combination of whisked eggs and milk creates a fluffy texture, while the sautéed vegetables add a satisfying crunch and bursts of flavor. Perfectly seasoned and customizable, this recipe is a must-try for anyone who loves healthy, cheesy, and veggie-filled breakfasts.
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Recipe Information
Ingredients
- 4 large eggs
- 1 medium bell pepper
- 1 small onion
- 1 cup spinach
- 8 pieces cherry tomatoes
- 1 cup cheddar cheese
- 0.25 cup milk
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing the vegetables. Dice the bell pepper and the onion. Halve the cherry tomatoes. Rinse and pat dry the spinach.
Crack the eggs into a mixing bowl. Add milk, salt, and black pepper, and whisk until fully combined and slightly frothy.
Heat a large non-stick skillet over medium heat and add olive oil.
Add the diced onion to the skillet and sauté until it becomes translucent, about 2-3 minutes.
Add the bell pepper to the onions and continue to cook, stirring occasionally, until the peppers soften, about 2 minutes.
Add the cherry tomatoes and spinach to the skillet. Cook until the spinach wilts and the tomatoes soften, about 1-2 minutes.
Pour the egg mixture over the vegetables in the skillet, stirring gently with a rubber spatula. Cook, occasionally pushing the eggs from the edge of the pan towards the center, until they are softly scrambled and barely set, about 3-4 minutes.
Sprinkle the shredded cheddar cheese over the eggs. Fold the eggs gently to distribute the cheese throughout as it begins to melt.
Remove the skillet from the heat once the cheese is melted, and the eggs are fully cooked to your preferred consistency.
Serve the scrambled eggs warm, garnished with additional cheese or herbs if desired.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 1031 mg | 45% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.3 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 563 mg | 43% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 827 mg | 18% | |
*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.
