Scrambled Egg and Veggie Bowl (Printable)

Fluffy eggs with sautéed vegetables and melted cheese create a wholesome morning bowl ready in just 20 minutes.

# Components:

→ Eggs & Dairy

01 - 4 large eggs
02 - 2 tablespoons milk
03 - 1/3 cup shredded cheddar cheese
04 - 1 tablespoon unsalted butter

→ Vegetables

05 - 1/2 cup cherry tomatoes, halved
06 - 1/2 cup baby spinach, roughly chopped
07 - 1/4 cup red bell pepper, diced
08 - 1/4 cup zucchini, diced
09 - 2 green onions, sliced

→ Seasoning

10 - 1/4 teaspoon salt
11 - 1/8 teaspoon black pepper
12 - Pinch of red pepper flakes, optional

# Directions:

01 - In a medium bowl, whisk together eggs, milk, salt, and black pepper until smooth and slightly frothy.
02 - Heat butter in a nonstick skillet over medium heat.
03 - Add bell pepper and zucchini to the skillet. Sauté for 2 to 3 minutes until slightly softened.
04 - Add cherry tomatoes and cook for 1 minute. Stir in spinach and green onions, cooking until spinach wilts.
05 - Reduce heat to low. Pour in the egg mixture and allow to set for a few seconds.
06 - Gently stir with a spatula, pushing eggs from the edge toward the center until large, soft curds form.
07 - When eggs are just barely set, sprinkle cheese over the top. Remove from heat and cover for 1 minute to melt the cheese.
08 - Divide between two bowls and top with a pinch of red pepper flakes, if desired. Serve immediately.

# Expert Advice:

01 -
  • It clears out your vegetable drawer and feels virtuous while tasting indulgent.
  • The cheese melts into the eggs in a way that makes every bite rich and creamy.
  • You can make it on autopilot and still get a breakfast that looks like you tried.
  • It keeps you full without the crash that comes from toast or cereal alone.
02 -
  • Overcooking the eggs makes them dry and grainy, so pull them off the heat when they still look a little wet.
  • Adding the cheese at the end instead of during cooking keeps it gooey and prevents it from disappearing into the eggs.
  • If your vegetables release water, tilt the pan and spoon out excess liquid before adding the eggs.
03 -
  • Use a nonstick skillet and keep the heat low once the eggs go in, this is the secret to creamy, not rubbery, scrambled eggs.
  • Prep all your vegetables before you start cooking, because once the eggs hit the pan, everything moves fast.
  • If you want to make this for more people, do not double the eggs in one pan, make two batches so they cook evenly.
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