Scrambled eggs with veggies is an easy and nutritious meal to make any time of day. Diced veggies are sauteed and tossed with scrambled eggs and melty cheddar cheese to make this easy, 15 minute breakfast.
Recipe summary
Flavor: Bright, fresh, cheesy
Key ingredients: Eggs, cheddar cheese, zucchini, bell pepper, and onion.
Quick and easy. Make a batch of scrambled eggs with veggies in about 15 minutes. Veggies can be prepped the night before for less morning fuss.
Serve with: Your favorite breakfast foods, like sausage, bacon, and toast.
Similar to: Zucchini Egg Muffins
Jump to:
Ingredients and substitutions
- Butter - Unsalted butter or salted butter works in this recipe.
- Vegetables - Bell pepper, onion, and zucchini add flavor and crunch to your scrambled eggs. This is a great way to use up some leftover diced veggies you have in the fridge. Other great vegetables to add include broccoli, fresh baby spinach, mushrooms, carrots, and asparagus.
- Eggs - You'll need four large eggs for this recipe.
- Milk - A bit of milk is whisked in with the eggs for creaminess. Milk could also be substituted with water, which steams the eggs as they cook and makes them fluffier.
- Salt and pepper - Enhances the flavor of your eggs.
- Cheese - I used sharp cheddar cheese, but any melty cheese works great in this recipe. Monterey jack or American cheese make great substitutes.
How to make scrambled eggs with veggies
- Sauté diced veggies in butter until they begin to brown around the edges.
- Meanwhile, whisk eggs and milk in a bowl.
- Pour eggs over veggies. As the eggs begin to set, pull across the pan with a spatula to form egg curds.
- Continue until no liquid remains in the pan. Remove from heat, season with salt and pepper, and top with cheese before serving.
Tips and tricks
Dice your veggies small - Small diced veggies cook faster and incorporate easily into your scrambled eggs. Keep this in mind when dicing up your veggies.
Use a nonstick pan - I recommend a nonstick pan for very few dishes. One of those is scrambled eggs. Since eggs are so delicate, they're best cooked in a pan that they'll release easily from.
Keep your heat low - Use a medium-low heat when cooking scrambled eggs.
Use a gentle, sweeping motion - When your eggs begin to look set on the bottom, use a gentle, sweeping motion to scrape across the pan, creating egg curds. Continue until no liquid remains in the pan.
Frequently asked questions
I like to add bell pepper, onion, and zucchini to my scrambled eggs. Other great veggies to add include broccoli, a handful of baby spinach, mushrooms, cauliflower, asparagus, and carrots.
I like to do all my cooking in one pan. Cook the veggies in a bit of butter, then pour the eggs in over the veggies.
I like to serve scrambled eggs with toast and coffee. Bacon or sausage also make a great addition. For a lighter meal for lunch or dinner, add a side salad or some roasted potatoes.
📖 Recipe
Scrambled Eggs With Veggies
Ingredients
- 1 tablespoon unsalted butter
- ½ cup diced red bell pepper
- ½ cup diced zucchini
- ¼ cup diced onion
- 4 large eggs
- 2 tablespoons whole milk
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup shredded cheddar cheese
Instructions
- In a nonstick skillet over medium heat, melt butter. Add bell pepper, zucchini, and onion and cook for about 4 to 5 minutes, or until veggies soften and brown around the edges. Reduce heat to medium-low.
- In a bowl, crack eggs, add milk, and whisk to combine.
- In the same skillet, pour your eggs over the cooked veggies. As eggs begin to set on the bottom, pull the eggs across the pan with a spatula. This will form egg curds in the pan. Continue pulling and folding the eggs until no liquid remains.
- Remove from heat, season with salt and pepper, and top with shredded cheese.
Recommended Equipment
Notes
- Cut them small: Small diced veggies cook faster and incorporate easily into your scrambled eggs. Keep this in mind when dicing up your veggies.
- Use nonstick: Use a nonstick pan for delicate dishes like scrambled eggs.
- Use what you like: Feel free to add any fresh veggies you have on hand, like broccoli, cauliflower, baby spinach, mushrooms, and asparagus.
I made this recipe change it up a bit and added small grape tomatoes. It was really delicious.
Glad you enjoyed it Kathleen!