Scrambled Egg Veggie Bowl (Printable Version)
Fluffy scrambled eggs combined with fresh vegetables and creamy cheese for a wholesome bowl.
# Everything You’ll Need:
→ Egg Mixture
01 -
4 large eggs
02 -
2 tablespoons milk
03 -
1/4 teaspoon salt
04 -
1/8 teaspoon black pepper
→ Vegetables
05 -
1/2 cup cherry tomatoes, halved
06 -
1/2 cup baby spinach, roughly chopped
07 -
1/4 cup red bell pepper, diced
08 -
1/4 cup zucchini, diced
09 -
2 green onions, sliced
→ Dairy
10 -
1/3 cup shredded cheddar cheese
11 -
1 tablespoon unsalted butter
→ Optional Seasoning
12 -
Pinch of red pepper flakes
# Steps to Cook:
01 -
In a medium bowl, whisk together eggs, milk, salt, and black pepper until smooth and slightly frothy.
02 -
Heat unsalted butter in a nonstick skillet over medium heat. Add diced red bell pepper and zucchini, sauté for 2 to 3 minutes until slightly softened.
03 -
Stir in halved cherry tomatoes and cook for 1 minute. Add baby spinach and sliced green onions, cooking until spinach wilts.
04 -
Reduce heat to low, pour in egg mixture, and allow to set briefly. Gently stir with a spatula, pushing eggs from edges toward center until large, soft curds form.
05 -
When eggs are nearly set, sprinkle shredded cheddar cheese on top. Remove from heat and cover for 1 minute to melt cheese.
06 -
Divide the scramble into two bowls and optionally top with a pinch of red pepper flakes. Serve immediately.
# Extra Suggestions:
01 -
For a spicier flavor, increase red pepper flakes. Customize with preferred vegetables. Refrigerate leftovers up to 2 days.