Breakfast
Veggie Scrambled Eggs
This is a weekday scramble that takes about 15 minutes from start to finish. The vegetables are softened in a little olive oil first, then the eggs go in over gentle heat so they stay tender. Swap in whatever vegetables you have on hand, such as mushrooms, zucchini or leftover roasted vegetables.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Level
- Easy
Serving suggestion; may differ from the recipe.
Ingredients
Servings
Original recipe makes 2 servings.
Allergens
Contains: Eggs. Brands vary, so check labels for allergens and cross-contact.
Instructions
Step 1: Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until the yolks and whites are fully combined.
Step 2: Heat the olive oil in a nonstick skillet over medium heat. Add the bell pepper and red onion and cook, stirring often, for 3 to 4 minutes until softened.
Step 3: Add the cherry tomatoes and spinach and cook for about 1 minute, just until the spinach wilts.
Step 4: Turn the heat down to medium-low and pour in the eggs. Let them sit for a few seconds, then gently push them around the pan with a spatula, folding the cooked parts toward the center.
Step 5: Keep stirring gently for 2 to 3 minutes, until the eggs are fully set with no visible liquid egg remaining.
Step 6: Season to taste with salt and pepper and serve right away.
Tips
Cooking the eggs over medium-low heat keeps them soft and tender while still letting them set completely.
Squeeze any extra liquid out of frozen spinach if you use it in place of fresh, so the eggs do not turn watery.
Serve with a slice of toast or a piece of fruit for a fuller breakfast.
Storage
Scrambled eggs are best eaten fresh. Refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days, reheating until steaming hot.
