Egg and Vegetable Scramble (Printable Version)

Light fluffy eggs with colorful seasonal vegetables ready in 20 minutes

# List of Ingredients:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk or dairy-free alternative
03 - Salt and black pepper to taste

→ Vegetables

04 - 1/2 cup cherry tomatoes, halved
05 - 1/2 cup baby spinach leaves
06 - 1/4 cup red bell pepper, diced
07 - 1/4 cup zucchini, diced
08 - 2 tablespoons red onion, finely chopped

→ Finishing

09 - 1 tablespoon olive oil or unsalted butter
10 - 1 tablespoon fresh herbs (parsley, chives, or basil), chopped

# How-To Steps:

01 - In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy.
02 - Heat olive oil or butter in a non-stick skillet over medium heat.
03 - Add red onion and bell pepper to the skillet. Sauté for 2 minutes until softened.
04 - Add zucchini and cherry tomatoes. Cook for 2-3 minutes, stirring occasionally.
05 - Stir in spinach and cook until just wilted, approximately 1 minute.
06 - Pour beaten eggs over vegetables. Allow to set for 30 seconds, then gently stir with a spatula, scraping eggs from edges toward center.
07 - Continue cooking, stirring occasionally, until eggs are just set but still soft and fluffy, approximately 2-3 minutes.
08 - Remove from heat, sprinkle with fresh herbs, and serve immediately.

# Expert Suggestions:

01 -
  • It comes together in twenty minutes, which means you can make it on mornings when you're not sure what breakfast should be.
  • The vegetables soften into the eggs without turning watery or sad, creating this perfect balance of textures.
  • You can swap in whatever you have on hand and it still tastes intentional, not improvised.
02 -
  • The biggest mistake is cooking the eggs too long, which turns them into rubber and makes you wonder why you bothered, so pull them off the heat when they still look slightly wet.
  • Chopping the vegetables small is not optional if you want them to cook in the same time as the eggs, so take two extra minutes with the knife.
03 -
  • Save yourself from cold eggs by warming your serving plate while the scramble cooks, so the heat stays where it belongs.
  • Fresh herbs matter more than you think, so don't use dried ones here, they turn harsh and bitter against the soft eggs.
Go Back