Vegetable Scramble
Bright, colorful, and loaded with nutrients, this Vegetable Scramble is the ultimate quick and healthy breakfast or brunch option! Featuring a medley of sautéed veggies like bell peppers, zucchini, cherry tomatoes, and fresh baby spinach, each bite bursts with flavor and freshness. The creamy scrambled eggs are seasoned to perfection, then topped with tangy crumbled feta cheese and a sprinkle of chopped parsley for added flair. Ready in just 20 minutes, this one-pan dish combines simplicity and versatility, making it ideal for busy mornings or relaxed weekend gatherings. Pair it with toast for a complete meal that’s as satisfying as it is wholesome. Perfect for keyword searches like "healthy egg recipes," "easy vegetable scramble," or "protein-packed breakfast ideas."
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Recipe Information
Ingredients
- 4 large eggs
- 0.5 red bell pepper
- 0.5 green bell pepper
- 0.5 small zucchini
- 0.5 medium onion
- 10 cherry tomatoes
- 1 cup baby spinach
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
Crack the eggs into a bowl and beat them gently with a fork or whisk until the yolks and whites are combined.
Dice the red and green bell peppers, zucchini, and onion into small, even pieces.
Halve the cherry tomatoes and set aside.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the diced onion to the skillet and sauté for 2 minutes or until it becomes translucent.
Add the bell peppers and zucchini to the skillet and continue to sauté for another 3 minutes, until they begin to soften.
Stir in the cherry tomatoes and baby spinach, cooking for 1-2 minutes until the spinach wilts.
Reduce the heat to low and pour the beaten eggs over the vegetable mixture. Allow the eggs to sit for about 10 seconds before gently stirring with a spatula.
Season the scramble with the salt and black pepper and continue to cook, stirring occasionally, until the eggs are set to your liking.
Remove the skillet from the heat and sprinkle the scramble with crumbled feta cheese.
Garnish with chopped parsley before serving.
Serve the vegetable scramble immediately, either on its own or with a side of toast.
Nutrition Facts
Calories |
1202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 2854 mg | 124% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 48.9 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 933 mg | 72% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4464 mg | 95% | |
*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.
