Egg and Vegetable Scramble (Printable)

Fluffy eggs with colorful seasonal vegetables in a quick, protein-packed morning skillet.

# What You'll Need:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk or dairy-free alternative
03 - Salt and black pepper to taste

→ Vegetables

04 - 1/2 cup cherry tomatoes, halved
05 - 1/2 cup baby spinach leaves
06 - 1/4 cup red bell pepper, diced
07 - 1/4 cup zucchini, diced
08 - 2 tablespoons red onion, finely chopped

→ Finishing

09 - 1 tablespoon olive oil or unsalted butter
10 - 1 tablespoon fresh herbs such as parsley, chives, or basil, chopped

# How to Make It:

01 - In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
02 - Heat olive oil or butter in a non-stick skillet over medium heat.
03 - Add red onion and bell pepper. Sauté for 2 minutes until softened.
04 - Add zucchini and cherry tomatoes. Cook for another 2 to 3 minutes, stirring occasionally.
05 - Stir in spinach and cook until just wilted, approximately 1 minute.
06 - Pour the beaten eggs over the vegetables. Allow to set for 30 seconds, then gently stir with a spatula, scraping the eggs from the edges toward the center.
07 - Continue to cook, stirring occasionally, until the eggs are just set but still soft and fluffy, approximately 2 to 3 minutes.
08 - Remove from heat, sprinkle with fresh herbs, and serve immediately.

# Expert Tips:

01 -
  • It comes together in twenty minutes, which means you can actually make it on a weekday without sacrificing quality.
  • The vegetables sneak nutrients into something that feels indulgent, so breakfast doesn't feel like a compromise.
  • Once you nail the technique, you'll realize you can swap in whatever produce is calling to you, making it endlessly adaptable.
02 -
  • Scrambled eggs are done before you think they're done—pulling them off the heat slightly early is the secret to them staying creamy instead of becoming that rubbery texture that haunts bad breakfasts.
  • Cutting your vegetables smaller than you think necessary means they cook evenly and distribute throughout the eggs instead of creating pockets where some bites are vegetable-heavy and others are just egg.
03 -
  • Room temperature eggs whisk into a fluffier mixture than cold eggs straight from the fridge, so take them out a few minutes before you start cooking.
  • If you're cooking for someone else, have everything prepped and ready before you heat the pan—scrambled eggs move fast and don't wait for you to chop onions mid-recipe.
Return