Start your day right with this Healthy Veggie Egg Scramble Recipe! Packed with fresh vegetables, protein-rich eggs, and flavorful herbs, this dish is a nutritious and delicious way to fuel your morning. Whether you’re looking for a quick breakfast, a post-workout meal, or a light dinner option, this scramble is versatile, easy to make, and ready in just 15 minutes. With its vibrant colors and wholesome ingredients, it’s a meal that’s as satisfying as it is healthy. Let’s get cracking!
Why You Will Love Making This Recipe
This Healthy Veggie Egg Scramble Recipe is a breakfast game-changer for so many reasons. First, it’s incredibly quick and easy to make. With just a few simple ingredients and minimal prep time, you can have a nutritious meal on the table in no time.
Second, it’s packed with nutrients. The combination of eggs and fresh vegetables provides a balanced mix of protein, vitamins, and fiber, making it a great way to start your day. Plus, it’s customizable—you can use whatever veggies you have on hand, making it a practical and budget-friendly option.
Finally, it’s delicious and satisfying. The fluffy eggs, tender vegetables, and aromatic herbs create a dish that’s flavorful and filling. Whether you’re cooking for yourself or your family, this scramble is sure to be a hit.
Ingredients
- 4 large eggs
- 1 tbsp olive oil or butter
- 1/2 cup bell peppers (diced)
- 1/2 cup zucchini (diced)
- 1/4 cup red onion (chopped)
- 1/2 cup cherry tomatoes (halved)
- 1 cup spinach (chopped)
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper (to taste)
- Fresh parsley or chives (for garnish)
Equipment Used
- Non-stick skillet
- Whisk or fork
- Spatula
- Knife and cutting board
- Measuring cups and spoons
Directions & Instructions
- Prepare the Eggs: In a bowl, whisk the eggs with a pinch of salt and pepper until well combined. Set aside.
- Sauté the Vegetables: Heat olive oil or butter in a non-stick skillet over medium heat. Add the bell peppers, zucchini, and red onion. Sauté for 3-4 minutes until softened.
- Add Spinach and Tomatoes: Stir in the spinach and cherry tomatoes. Cook for another 1-2 minutes until the spinach wilts and the tomatoes soften.
- Cook the Eggs: Pour the whisked eggs into the skillet. Let them sit for a few seconds, then gently scramble with a spatula until the eggs are cooked through but still fluffy.
- Season and Serve: Sprinkle with garlic powder, paprika, and additional salt and pepper to taste. Garnish with fresh parsley or chives.
Nutritional Information
This Healthy Veggie Egg Scramble Recipe is a nutrient-packed meal. Per serving (1/2 of the recipe), it contains approximately:
- Calories: 220
- Fat: 15g
- Carbohydrates: 8g
- Protein: 14g
- Sugar: 4g
Prep Time and Cook Time
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Variations
- Cheesy Version: Add a sprinkle of shredded cheddar or feta cheese for extra flavor.
- Spicy Kick: Include diced jalapeños or a dash of hot sauce.
- Extra Protein: Add cooked turkey bacon, sausage, or tofu.
Frequently Asked Questions
1. Can I use other vegetables?
Absolutely! Feel free to use mushrooms, broccoli, or any veggies you have on hand.
2. Can I make this ahead of time?
Yes! Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop.
3. Is this recipe gluten-free?
Yes, this scramble is naturally gluten-free.
Pro Tips By Elisa
- Use a non-stick skillet to prevent the eggs from sticking.
- Don’t overcook the eggs—they should be fluffy and slightly soft.
- Add a splash of milk or cream to the eggs for extra creaminess.
Serving Suggestions
Serve this Healthy Veggie Egg Scramble with whole-grain toast, avocado slices, or a side of fresh fruit for a complete breakfast. It’s perfect for busy mornings, weekend brunches, or even a quick dinner!
Healthy Veggie Egg Scramble
Equipment
- Non-stick skillet
- Whisk or fork
- Spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 4 large eggs
- 1 tbsp olive oil or butter
- 1/2 cup bell peppers diced
- 1/2 cup zucchini diced
- 1/4 cup red onion chopped
- 1/2 cup cherry tomatoes halved
- 1 cup spinach chopped
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Prepare the Eggs: In a bowl, whisk the eggs with a pinch of salt and pepper until well combined. Set aside.
- Sauté the Vegetables: Heat olive oil or butter in a non-stick skillet over medium heat. Add the bell peppers, zucchini, and red onion. Sauté for 3-4 minutes until softened.
- Add Spinach and Tomatoes: Stir in the spinach and cherry tomatoes. Cook for another 1-2 minutes until the spinach wilts and the tomatoes soften.
- Cook the Eggs: Pour the whisked eggs into the skillet. Let them sit for a few seconds, then gently scramble with a spatula until the eggs are cooked through but still fluffy.
- Season and Serve: Sprinkle with garlic powder, paprika, and additional salt and pepper to taste. Garnish with fresh parsley or chives.
Notes