Description
Veggie loaded scrambled eggs packed with fresh vegetables and protein. A quick, healthy breakfast ready in just 15 minutes.
Ingredients
- 6 large eggs
- 2 tablespoons milk
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper, divided
- 1 tablespoon olive oil
- 1/2 cup diced red bell pepper
- 1/2 cup diced zucchini
- 1/4 cup finely diced red onion
- 1 cup fresh baby spinach, chopped
- 1/4 cup shredded cheddar cheese
Instructions
- In a medium bowl, whisk together eggs, milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until fully combined and slightly frothy.
- Heat olive oil in a large nonstick skillet over medium heat.
- Add red bell pepper, zucchini, and red onion. Cook for 3 to 4 minutes until softened.
- Stir in chopped spinach and cook for 1 minute until wilted. Sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- Reduce heat to medium low. Pour the egg mixture into the skillet over the vegetables.
- Let the eggs sit undisturbed for 20 seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center.
- Continue cooking for 2 to 3 minutes, stirring gently, until the eggs are softly set but still slightly creamy.
- Sprinkle shredded cheddar cheese over the eggs and fold gently until melted. Remove from heat and serve immediately.
Notes
- For extra protein, serve with whole grain toast or a side of cottage cheese.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Stovetop
- Cuisine: American