Veggie Scramble

A colorful and savory veggie scramble ready in under 10 minutes using whatever vegetables you have on hand.

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Temps de préparation 5

Temps de cuisson 5

Temps total 10

Portions: 2 servings

Type de plat: Breakfast, Brunch

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingrédients

Main Ingredients

2 large eggs Or use 3 egg whites for a lower calorie option.
1 small handful chopped veggies Options include bell pepper, spinach, onion, mushrooms, or zucchini.
1 tablespoon olive oil or butter
to taste Salt and pepper
Optional garlic powder, chili flakes, or smoked paprika Add for extra flavor.

Optional Toppings

as desired avocado slices For added creaminess.
as desired salsa
as desired hot sauce
as desired feta Can be skipped for a dairy-free option.
as desired fresh herbs For garnish.

Method

Preparation

Warm the olive oil or butter in a nonstick skillet over medium heat.
Sauté the chopped veggies with a pinch of salt until softened and fragrant, about 3 minutes.
Whisk the eggs with a tiny splash of water for fluffiness and pour into the pan.
Stir gently until the eggs are just set. Season with salt, pepper, and spices.
Finish with your favorite toppings and a squeeze of lemon if available.

Notes

For a dairy-free option, skip the cheese and use avocado for creaminess. You can also roll the scramble into a tortilla for a two-hand breakfast. Planning ahead can save time during the week. Chop veggies and store them in airtight containers for up to 4 days.