Are you ready to elevate your breakfast game with a delightful dish that’s as nutritious as it is delicious? Look no further than our Scrambled Egg and Veggies Breakfast! This vibrant, protein-packed meal is perfect for busy mornings, taking just 15 minutes from prep to plate. With colorful bell peppers, fresh spinach, and fluffy scrambled eggs, you'll not only fuel your day but also tantalize your taste buds. Whether you're a breakfast enthusiast or simply looking for a quick and healthy option, this recipe is sure to become a morning favorite. Dive in and discover how easy it is to whip up a breakfast that’s bursting with flavor!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 4 large eggs
- 1/2 cup bell peppers, chopped
- 1/2 cup spinach
- 1/4 cup onion, chopped
- Salt
- Pepper
- Olive oil
Instructions
- Gather all ingredients and necessary cooking equipment: a non-stick skillet, cutting board, knife, whisk, and spatula.
- Wash and chop bell peppers, spinach, and onions into small, uniform pieces to ensure even cooking.
- Crack the eggs into a medium mixing bowl, adding a pinch of salt and pepper. Whisk thoroughly until the eggs are well combined and slightly frothy.
- Place a non-stick skillet over medium heat and add 1-2 tablespoons of olive oil, allowing it to warm for about 30 seconds.
- Add chopped onions to the skillet and sauté for 2-3 minutes until they become translucent and slightly golden.
- Incorporate chopped bell peppers into the skillet and cook for an additional 2 minutes, stirring occasionally.
- Add spinach to the skillet and cook for 1 minute until it begins to wilt slightly.
- Pour the whisked eggs over the sautéed vegetables, reducing heat to low-medium.
- Gently stir and fold the eggs using a spatula, allowing them to scramble and cook evenly with the vegetables.
- Continue cooking for 3-4 minutes, stirring frequently to prevent sticking and ensure eggs are cooked but still creamy.
- Remove from heat when eggs are just set but still slightly moist. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately on warm plates, garnishing with fresh herbs if desired.
Tips
- Prep Ahead: To save time in the morning, chop your vegetables the night before and store them in the refrigerator. This way, you can simply toss them into the skillet when you're ready to cook!
- Use Fresh Ingredients: For the best flavor and nutrition, opt for fresh, organic vegetables whenever possible. Fresh spinach and colorful bell peppers will make your dish pop!
- Control the Heat: Keep the skillet on medium to low heat once you add the eggs. This will help prevent them from overcooking and becoming rubbery, ensuring a creamy texture.
- Experiment with Add-Ins: Feel free to customize your scrambled eggs by adding other ingredients like cheese, tomatoes, or even herbs like basil or parsley for an extra flavor boost.
- Don’t Over-Stir: When scrambling the eggs, gently fold them with the spatula rather than stirring vigorously. This technique helps create soft, fluffy curds.
- Serve Hot: For the best experience, serve your scrambled eggs immediately while they're still warm and creamy. Garnish with fresh herbs for an added touch of freshness!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 6g
Protein: 16g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 370mg
