Description
A delicious and healthy Scrambled Egg and Veggie Bowl packed with flavorful vegetables and creamy cheese.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons milk
- 1/3 cup shredded cheddar cheese
- 1 tablespoon unsalted butter
- 1/2 cup cherry tomatoes, halved
- 1/2 cup baby spinach, roughly chopped
- 1/4 cup red bell pepper, diced
- 1/4 cup zucchini, diced
- 2 green onions, sliced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch of red pepper flakes, optional
Instructions
- In a medium bowl, whisk together eggs, milk, salt, and black pepper until smooth and slightly frothy.
- Heat butter in a nonstick skillet over medium heat.
- Add bell pepper and zucchini to the skillet. Sauté for 2 to 3 minutes until slightly softened.
- Add cherry tomatoes and cook for 1 minute. Stir in spinach and green onions, cooking until spinach wilts.
- Reduce heat to low. Pour in the egg mixture and allow to set for a few seconds.
- Gently stir with a spatula, pushing eggs from the edge toward the center until large, soft curds form.
- When eggs are just barely set, sprinkle cheese over the top. Remove from heat and cover for 1 minute to melt the cheese.
- Divide between two bowls and top with a pinch of red pepper flakes, if desired. Serve immediately.
Notes
- For a spicier kick, increase the amount of red pepper flakes.
- This dish can be easily customized with your favorite vegetables.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg