Egg and Vegetable Scramble (Printable)

Light fluffy eggs with colorful seasonal vegetables for a nutritious breakfast

# What You'll 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

→ Extras

09 - 1 tablespoon olive oil or unsalted butter
10 - 1 tablespoon fresh herbs such as parsley, chives, or basil, chopped

# How to Make It:

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 to the skillet. Sauté for 2 minutes until softened.
04 - Add zucchini and cherry tomatoes. Cook for 2 to 3 minutes, stirring occasionally.
05 - Stir in spinach and cook until just wilted, approximately 1 minute.
06 - Pour beaten egg mixture over the vegetables. Allow to set for 30 seconds, then gently stir with a spatula, scraping eggs from the edges toward the center.
07 - Continue cooking, stirring occasionally, until eggs are just set but still soft and fluffy, approximately 2 to 3 minutes.
08 - Remove from heat, sprinkle with fresh herbs, and serve immediately.

# Expert Advice:

01 -
  • It comes together faster than your coffee brews, yet tastes like you spent actual time on it.
  • The vegetables stay slightly crisp while the eggs stay impossibly soft, which honestly took me three tries to nail.
  • You can swap vegetables with whatever's lurking in your crisper drawer without apology.
02 -
  • Turn off the heat when the eggs still look a tiny bit wet on top, because they keep cooking even after you remove the pan, and overcooked scrambled eggs taste rubbery and regrettable.
  • Dicing your vegetables small and uniform matters more than you'd think, as it means everything cooks at the same pace and distributes evenly throughout.
03 -
  • Room temperature eggs whisk into fluffier, more voluminous clouds than cold eggs, so pull them from the fridge 5 minutes before you start.
  • The secret to eggs that taste silky instead of rubbery is turning off the heat while they still look slightly underdone on top, trusting the residual heat to finish the job.
Go back