Veggie Cheddar Scrambled Eggs
Brighten up your morning with these Veggie Cheddar Scrambled Eggs, a nutritious and flavor-packed breakfast that’s ready in just 20 minutes! Fluffy scrambled eggs are cooked to perfection with a touch of milk, then folded delicately with vibrant red bell peppers, fresh baby spinach, and creamy shredded cheddar cheese for a rich and satisfying dish. Sautéed in butter for a luscious base and finished with a sprinkle of fresh green onions, this recipe combines wholesome veggies with cheesy indulgence, making it an ideal way to start your day. Perfect for a quick weekday breakfast or a leisurely weekend brunch, this protein-rich dish pairs wonderfully with toast, avocado, or a crisp side salad. Whether you're looking for a family-friendly meal or a flavorful vegetarian option, these scrambled eggs deliver a delightful and healthy punch.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons milk
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon unsalted butter
- 0.5 cups (diced) red bell pepper
- 1 cup (fresh) baby spinach
- 0.5 cups (shredded) cheddar cheese
- 2 stalks (sliced) green onions
Instructions
In a medium bowl, crack the eggs and whisk them together with milk, salt, and black pepper until well combined and slightly frothy.
Heat a medium nonstick skillet over medium heat and melt the butter, ensuring the entire surface is coated.
Add the diced red bell pepper to the skillet and sauté for 2-3 minutes, or until softened.
Toss in the baby spinach and cook for another 1-2 minutes, stirring occasionally, until the leaves are wilted.
Pour the egg mixture into the skillet, allowing it to evenly spread over the vegetables.
Let the eggs cook undisturbed for about 30 seconds, then gently stir with a spatula, folding the cooked eggs over the uncooked portions.
Repeat the process, stirring every 20-30 seconds, until the eggs are mostly set but still slightly glossy.
Sprinkle the shredded cheddar cheese over the eggs and stir gently to combine, letting the heat melt the cheese.
Once the eggs are fully cooked and the cheese is melted, remove the skillet from the heat.
Garnish with sliced green onions and serve immediately. Enjoy your Veggie Cheddar Scrambled Eggs!
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 825 mg | 275% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.2 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 444 mg | 34% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 706 mg | 15% | |
*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.
