This Healthy Veggie Egg Scramble is the perfect way to start your day! Loaded with protein-rich eggs and fresh vegetables, it’s a quick, satisfying, and nutritious breakfast that’s ready in just 10 minutes.
Whether you’re looking for a low-carb, high-protein, or balanced meal, this egg scramble delivers. It’s versatile, customizable, and perfect for meal prep. With a mix of bell peppers, spinach, onions, and tomatoes, this dish is packed with fiber, vitamins, and minerals to keep you energized throughout the day.
Pair this egg scramble with whole-grain toast, avocado, or a side of fruit for a well-rounded breakfast. Whether you’re cooking for yourself or the whole family, this healthy breakfast option will quickly become a favorite!
Why You Will Love Making This Recipe
- Quick & Easy: Ready in just 10 minutes.
- Nutrient-Dense: Packed with protein, fiber, and vitamins.
- Customizable: Use your favorite vegetables and seasonings.
- Great for Meal Prep: Make ahead and reheat for busy mornings.
- Low-Carb & High-Protein: Perfect for a healthy lifestyle.
Ingredients:
For the Veggie Egg Scramble:
- 4 large eggs
- 1/4 cup milk (or dairy-free alternative)
- 1/2 cup bell peppers, diced
- 1/4 cup onion, chopped
- 1/2 cup fresh spinach, chopped
- 1/4 cup cherry tomatoes, halved
- 1 tbsp olive oil or butter
- Salt & pepper to taste
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
Equipment Used:
- Non-stick skillet
- Whisk
- Mixing bowl
- Spatula
- Cutting board & knife
Directions & Instructions
1. Prep the Ingredients:
- Dice the bell peppers, onions, and tomatoes.
- Chop the spinach and set aside.
2. Whisk the Eggs:
- In a bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
3. Cook the Vegetables:
- Heat olive oil or butter in a skillet over medium heat.
- Add onions and bell peppers, cooking for 2 minutes until softened.
- Stir in tomatoes and spinach, cooking for another 1 minute.
4. Scramble the Eggs:
- Pour the egg mixture into the skillet.
- Stir gently, cooking for 2-3 minutes until eggs are fully cooked.
- Remove from heat and serve immediately.
Nutritional Information
Per serving (1 cup):
- Calories: 180
- Protein: 14g
- Carbohydrates: 5g
- Fat: 12g
- Fiber: 2g
- Sodium: 210mg
This veggie-packed egg scramble is a great way to get essential nutrients, protein, and fiber in your morning routine!
Prep Time and Cook Time:
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Variations:
- Cheesy Scramble: Add shredded cheddar or feta cheese.
- Extra Protein: Stir in cooked turkey or chicken.
- Vegan Alternative: Use tofu instead of eggs.
Frequently Asked Questions
1. Can I make this egg scramble ahead of time?
Yes! Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.
2. Can I use frozen vegetables?
Absolutely! Just thaw and drain excess water before cooking.
3. What other seasonings can I use?
Try adding paprika, cumin, or Italian seasoning for extra flavor!
Pro Tips By Lyndy
- Cook eggs on low heat for a creamy texture.
- Don’t overcook—eggs will continue to firm up after removing from heat.
- Use fresh herbs for an extra burst of flavor.
Serving Suggestions
- Serve with whole-grain toast for a balanced breakfast.
- Wrap in a tortilla for a quick breakfast burrito.
- Top with avocado for extra healthy fats.
Healthy Veggie Egg Scramble : Easy & Nutritious Breakfast
This Healthy Veggie Egg Scramble is the perfect way to start your day! Loaded with protein-rich eggs and fresh vegetables, it’s a quick, satisfying, and nutritious breakfast that’s ready in just 10 minutes.
- Non-stick skillet
- Whisk
- Mixing bowl
- Spatula
- Cutting board & knife
For the Veggie Egg Scramble:
- 4 large eggs
- 1/4 cup milk (or dairy-free alternative)
- 1/2 cup bell peppers (diced)
- 1/4 cup onion (chopped)
- 1/2 cup fresh spinach (chopped)
- 1/4 cup cherry tomatoes (halved)
- 1 tbsp olive oil or butter
- Salt & pepper to taste
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Prep the Ingredients:
- Dice the bell peppers, onions, and tomatoes.
- Chop the spinach and set aside.
- Whisk the Eggs:
- In a bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
- Cook the Vegetables:
- Heat olive oil or butter in a skillet over medium heat.
- Add onions and bell peppers, cooking for 2 minutes until softened.
- Stir in tomatoes and spinach, cooking for another 1 minute.
- Scramble the Eggs:
- Pour the egg mixture into the skillet.
- Stir gently, cooking for 2-3 minutes until eggs are fully cooked.
- Remove from heat and serve immediately.
Cook eggs on low heat for a creamy texture.
Don’t overcook—eggs will continue to firm up after removing from heat.
Use fresh herbs for an extra burst of flavor.