Description
Veggie and Egg Scramble makes mornings delightful with minimal prep and maximum flavor. Grab fresh veggies from your fridge, whisk some eggs, and savor a quick, nutritious breakfast that’ll kick-start your day.
Ingredients
Scale
Main Ingredients:
- 6 organic eggs
- ½ red bell pepper
- ½ cup spinach
- ¼ cup cherry tomatoes
Supporting Ingredients:
- 2 green onions
- 1 tablespoon coconut oil
Seasoning:
- Sea salt
- Freshly-ground pepper
Instructions
- Melt 1 tablespoon coconut oil in a skillet over medium-high heat (375°F). Watch your pan carefully to prevent burning.
- Toss ½ diced red bell pepper into the hot oil. Sauté for 2-3 minutes until edges turn slightly golden and pepper softens.
- Crack 6 organic eggs into a mixing bowl. Whisk vigorously until whites and yolks blend completely and create a uniform yellow color.
- Pour egg mixture directly over sizzling bell peppers. Gently fold eggs with a spatula to create soft, creamy curds.
- Sprinkle ¼ cup chopped cherry tomatoes, 2 diced green onions, and ½ cup chopped spinach across the eggs. Keep stirring gently.
- Continue cooking for 2-3 minutes until eggs reach a soft, scrambled consistency with no visible liquid remaining.
- Season generously with sea salt and freshly ground black pepper. Taste and adjust seasoning as needed.
- Transfer scramble immediately to a warm plate. Serve hot and enjoy your colorful, nutritious breakfast.
Notes
- Swap out vegetables based on what’s fresh in your kitchen for a quick flavor variation.
- For a protein boost, add crumbled feta cheese or diced cooked chicken to the scramble.
- Use a non-stick pan to prevent eggs from sticking and make cleanup easier.
- If cooking for someone with dairy sensitivities, skip the cheese and use plant-based alternatives.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 210 mg