Scrambled Egg Veggie Bowl (Printable)

Wholesome bowl with fluffy eggs, sautéed vegetables, and melted cheese for a nourishing morning.

# What You'll Need:

→ Eggs & Dairy

01 - 4 large eggs
02 - 2 tablespoons milk
03 - 1/3 cup shredded cheddar cheese
04 - 1 tablespoon unsalted butter

→ Vegetables

05 - 1/2 cup cherry tomatoes, halved
06 - 1/2 cup baby spinach, roughly chopped
07 - 1/4 cup red bell pepper, diced
08 - 1/4 cup zucchini, diced
09 - 2 green onions, sliced

→ Seasoning

10 - 1/4 teaspoon salt
11 - 1/8 teaspoon black pepper
12 - Pinch of red pepper flakes (optional)

# Directions:

01 - In a medium bowl, whisk together eggs, milk, salt, and black pepper until smooth and slightly frothy.
02 - Heat butter in a nonstick skillet over medium heat.
03 - Add bell pepper and zucchini to the skillet. Sauté for 2 to 3 minutes until slightly softened.
04 - Add cherry tomatoes and cook for 1 minute. Stir in spinach and green onions, cooking until spinach wilts.
05 - Reduce heat to low. Pour in the egg mixture and allow to set for a few seconds.
06 - Gently stir with a spatula, pushing eggs from the edge toward the center until large, soft curds form.
07 - When eggs are just barely set, sprinkle cheese over the top. Remove from heat and cover for 1 minute to melt the cheese.
08 - Divide between two bowls and top with a pinch of red pepper flakes, if desired. Serve immediately.

# Expert Tips:

01 -
  • Ready in just 20 minutes, perfect for busy mornings
  • Packed with protein and vegetables for sustained energy
  • Customizable with whatever seasonal vegetables you have on hand
  • Naturally gluten-free and vegetarian
  • Simple enough for beginners but satisfying enough for food enthusiasts
02 -
  • For extra fluffy eggs, whisk vigorously until you see bubbles forming in the mixture
  • Cook vegetables according to density – start with firmer vegetables that take longer to cook
  • Keep heat low when adding eggs to prevent them from becoming tough or rubbery
  • Use freshly grated cheese instead of pre-shredded for better melting
  • Prepare vegetables the night before to make this a quick 10-minute breakfast
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