Egg and Vegetable Scramble (Printer Friendly)

Light fluffy eggs with colorful seasonal vegetables, ready in 20 minutes.

# What You Need:

→ 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

# Directions:

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. 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, about 1 minute.
06 - Pour beaten eggs over vegetables. Allow to set for 30 seconds, then gently stir with 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.

# Pro Advice:

01 -
  • It's ready in under twenty minutes, which means you can actually eat before your coffee gets cold.
  • Every vegetable stays slightly crisp while the eggs turn silky, creating this balance that feels intentional but happens almost by accident.
  • The color palette is too pretty to ignore, and you'll feel genuinely nourished rather than just fed.
02 -
  • Scrambled eggs are the fastest thing to overcook, so take them off heat when they still look slightly underdone; they'll firm up in the pan and stay silky instead of becoming rubbery and tight.
  • The order of vegetables matters because some need more time to soften than others, which is why onions and peppers go in first and spinach goes in last.
03 -
  • Use a non-stick skillet that you actually trust, because cheap ones cook unevenly and make scrambled eggs stick no matter what you do.
  • Keep your heat at medium, not high; the slower cook time gives you control and prevents the eggs from setting too fast and becoming tough.
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