Egg and Vegetable Scramble

Start your morning with a vibrant Egg and Vegetable Scramble, a light and fluffy dish that brings garden-fresh flavors straight to your plate. This nutritious meal is packed with colorful seasonal vegetables, making it the perfect choice for a healthy breakfast or a relaxed weekend brunch. Whether you are fueling up for a busy day or enjoying a slow morning, this easy-to-make dish is a vegetarian and gluten-free delight.

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This scramble combines the richness of eggs with the sweetness of cherry tomatoes and the earthy notes of baby spinach and zucchini. The addition of fresh herbs at the end provides a aromatic finish that elevates this simple dish into something special.

Ingredients

• 4 large eggs
• 2 tablespoons milk (or dairy-free alternative)
• Salt and black pepper, to taste
• 1/2 cup cherry tomatoes, halved
• 1/2 cup baby spinach leaves
• 1/4 cup red bell pepper, diced
• 1/4 cup zucchini, diced
• 2 tablespoons red onion, finely chopped
• 1 tablespoon olive oil or unsalted butter
• 1 tablespoon fresh herbs (parsley, chives, or basil), chopped

Instructions

Step 1

In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.

Step 2

Heat olive oil or butter in a non-stick skillet over medium heat.

Step 3

Add red onion and bell pepper. Sauté for 2 minutes until softened.

Step 4

Add zucchini and cherry tomatoes. Cook for another 2-3 minutes, stirring occasionally.

Step 5

Stir in spinach and cook until just wilted, about 1 minute.

Step 6

Pour the beaten eggs over the vegetables. Allow to set for 30 seconds, then gently stir with a spatula, scraping the eggs from the edges toward the center.

Step 7

Continue to cook, stirring occasionally, until the eggs are just set but still soft and fluffy (about 2-3 minutes).

Step 8

Remove from heat, sprinkle with fresh herbs, and serve immediately.

Zusatztipps für die Zubereitung

For a dairy-free version, use plant-based milk and omit any cheese. You can easily swap in other seasonal vegetables such as asparagus, mushrooms, or kale depending on what you have on hand.

Varianten und Anpassungen

To add an extra layer of flavor and creaminess, stir in some crumbled feta or goat cheese just before serving.

Serviervorschläge

This scramble is excellent when served with whole grain toast or fresh avocado slices to create a complete, balanced meal.

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Enjoy this wholesome breakfast that provides 210 calories and a perfect balance of protein and vegetables to start your day right.

Recipe FAQs

→ What vegetables work best in this dish?

Cherry tomatoes, baby spinach, red bell pepper, zucchini, and red onion provide a colorful mix. You can easily substitute asparagus, mushrooms, or kale based on what's in season.

→ How do I keep the eggs fluffy?

Whisk the eggs with milk until slightly frothy before cooking. Use medium heat and stir gently, scraping from edges toward center. Remove from heat while still slightly soft as they continue cooking.

→ Can I make this dairy-free?

Yes, simply replace regular milk with almond, oat, or soy milk. Use olive oil instead of butter and skip any cheese additions to make it completely dairy-free.

→ What can I serve with this?

Pair with whole grain toast, avocado slices, or fresh fruit for a complete meal. Adding crumbled feta or goat cheese provides extra flavor and protein if desired.

→ How long does this keep in the refrigerator?

Best enjoyed immediately for optimal texture and fluffiness. If storing, keep in an airtight container for up to 2 days and reheat gently over low heat.