Veggie Egg Scramble
Ingredients
- 4 large eggs
- 1/4 cup milk (optional for fluffiness)
- 1 tablespoon olive oil or butter
- 1/2 cup bell peppers, diced
- 1/2 cup spinach, roughly chopped
- 1/4 cup cherry tomatoes, halved
- 1/4 cup onions, diced
- Salt and pepper to taste
- 1/4 cup shredded cheese (optional)
Nutrition Facts
Calories
220kcal
Carbohydrates
6g
Protein
14g
Fat
16g
Saturated Fat
5g
Sodium
250mg
Fiber
2g
Sugar
3g
Nutrition information is automatically calculated, so it should only be used as an approximation.
Instructions
Whisk the Eggs
- In a bowl, whisk the eggs with milk (if using), salt, and pepper until well combined.
Sauté the Vegetables
- Heat the olive oil or butter in a skillet over medium heat. Add the diced onions and bell peppers, and sauté for 2-3 minutes until softened. Add the spinach and cherry tomatoes, cooking for another minute until the spinach wilts.
Cook the Eggs
- Pour the egg mixture into the skillet with the vegetables. Gently stir with a spatula, letting the eggs cook for 3-4 minutes until they are fully scrambled and cooked through.
Serve and Enjoy
- Optionally, sprinkle the scrambled eggs with shredded cheese before serving for extra flavor. Enjoy your veggie-packed scramble for a healthy breakfast or brunch!
