scrambled eggs with veggies recipe

Written BySheba G Updated On
scrambled eggs with veggies recipe
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The Best scrambled eggs with veggies recipe

I love to make scrambled eggs with veggies for my family. This dish is a perfect example of how you can combine simple ingredients to make a delicious and healthy meal. My kids especially love it because it has a variety of veggies that make it colorful and fun to eat. It’s a great way to sneak in some extra nutrition without them even noticing.

Plus, it’s a versatile dish that can be enjoyed for breakfast, lunch, or dinner. I often make this for family gatherings, it’s easy to scale up and everyone loves it. The combination of fluffy eggs and the crispiness of the veggies makes it a delightful dish to eat. It’s also a great way to use up any leftover veggies you have in the fridge.

The best part is that it’s incredibly easy to make and doesn’t require any fancy equipment or techniques. All you need is a pan, some eggs, and your favorite veggies. The health benefits of this dish are plenty. Eggs are a great source of protein and the veggies add a variety of vitamins and minerals to the dish.

It’s a balanced meal that will keep you full and energized throughout the day. My family and I enjoy this dish so much that we often have it for breakfast during the week. It’s a quick and easy meal that we can enjoy together before starting our day. Plus, it’s a great way to get the kids involved in the kitchen.

They love helping me chop the veggies and stir the eggs. It’s a fun family activity that also teaches them about cooking and nutrition. I hope you enjoy this recipe as much as my family does.

Scrambled Eggs with Veggies

Scrambled Eggs with Veggies

4.7 from 1212 votes

A simple and nutritious breakfast dish. This recipe combines fluffy scrambled eggs with a variety of colorful vegetables for a healthy and delicious start to the day.

Prep Time10 mins
Cook Time10 mins
Resting Time0 mins
Total Time20 mins
Servings: 4Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Egg Mixture

6 large eggs
2 tbsp milk
salt and pepper to taste

For the Veggies

1 tbsp olive oil
1 cup diced bell peppers
1 cup diced onions
1 cup diced mushrooms
1 cup diced spinach
1 clove garlic, minced

👨‍🍳Directions

1Crack the eggs into a mixing bowl.
2Add milk, salt, and pepper.
3Whisk until the mixture is well combined and slightly frothy, about 30 seconds.
Set aside.
4Heat the olive oil in a non-stick skillet over medium heat until it shimmers.
5Add the onions, bell peppers, and mushrooms.
6Cook for 3-5 minutes stirring occasionally until the onions are translucent and the mushrooms have released their moisture.
7Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
8Add the diced spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until the spinach has wilted.
9Pour the egg mixture into the skillet with the veggies.
10Stir gently to combine.
11Cook for 2-3 minutes, stirring occasionally, until the eggs start to set around the edges.
12Use a spatula to lift and fold the eggs, pushing them from one side of the skillet to the other.
13Continue to cook for 2-4 more minutes, until the eggs are mostly set but still slightly runny in places.
14This will give them a creamy texture.
15Remove the skillet from the heat.
16The residual heat will continue to cook the eggs to your desired level of doneness.
17Taste and adjust the seasoning if needed.
18Serve the scrambled eggs hot, garnished with your favorite toppings such as chopped fresh herbs, grated cheese, or hot sauce.

🔧Equipment

Non-stick skillet
Spatula
Mixing bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 373mg🧂Sodium: 300mg🌾Total Carbs: 8g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 16g

📝Notes

You can customize this recipe with your favorite veggies. Just be sure to cook them to your desired level of doneness before adding the eggs. For a spicy kick, add diced jalapeños or red pepper flakes. To make it a complete meal, serve with toast, English muffins, or a side of fruit.

Watch Video Of How Scrambled Eggs with Veggies Works

This scrambled eggs with veggies recipe is a go-to for any occasion. Whether it’s a quick breakfast before work or a brunch with the family, it’s always a hit.

Plus, it’s easy to customize with your favorite veggies. I love serving it for family gatherings.

It’s a great way to feed a crowd without spending hours in the kitchen. You can make it ahead of time and reheat it just before serving.

It’s also a great dish to meal prep for the week. Just cook up a big batch and portion it out for easy grab-and-go breakfasts.

❓ Frequently Asked Questions About Scrambled Eggs with Veggies

1. Can I use frozen veggies for this recipe?

You can use frozen veggies for this recipe. However, you will need to adjust the cooking time. Add the frozen veggies to the skillet and cook for 5-7 minutes, stirring occasionally, until they are heated through and any excess moisture has evaporated before adding the egg mixture.

2. Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Prepare the veggies and eggs as directed, but cook the eggs to your desired level of doneness then let them cool. Store in an airtight container in the refrigerator for up to 3 days. To reheat, place the scrambled eggs in a skillet over low heat and cook until heated through.

3. Can I add cheese to this recipe?

Absolutely, adding cheese is a great way to customize this recipe. You can add shredded cheese to the egg mixture before cooking, or sprinkle it on top once the eggs are cooked and let it melt. Cheddar, feta, and goat cheese all work well with this dish.

4. Can I use a different type of milk for this recipe?

You can use any type of milk you prefer for this recipe. I typically use whole milk, but you can use 2% or skim milk if you prefer a lower-fat option. You can also use non-dairy milk such as almond or soy milk. Just keep in mind that using a non-dairy milk may alter the final texture slightly.

5. Can I make this recipe in the oven?

Yes, you can make this recipe in the oven. Preheat your oven to 375°F. Prepare the veggies and eggs as directed, then pour the mixture into a greased baking dish. Bake for 15-20 minutes, or until the eggs are set to your desired level of doneness. Keep in mind that cooking times may vary depending on the size and depth of your baking dish.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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