Scrambled Eggs With Veggies
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.
Servings: 2 servings
Calories: 283kcal
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
- 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 for delicate dishes like scrambled eggs.
- Feel free to add any fresh veggies you have on hand, like broccoli, cauliflower, baby spinach, mushrooms, and asparagus.
Nutrition Estimate
Serving: 0.5skillet | Calories: 283kcal | Carbohydrates: 7g | Protein: 17g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 403mg | Sodium: 536mg | Potassium: 363mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2110IU | Vitamin C: 55mg | Calcium: 189mg | Iron: 2mg