Save Start your morning on a bright and nutritious note with this Scrambled Egg and Veggie Bowl. This wholesome breakfast combines the creamy texture of fluffy scrambled eggs with the vibrant crunch of sautéed seasonal vegetables and a layer of gooey, melted cheese. It is a quick and satisfying way to fuel your body for the day ahead.
Save The combination of savory cheddar cheese, sweet cherry tomatoes, and earthy spinach creates a depth of flavor that makes healthy eating feel like a treat. Whether you are prepping a quick weekday breakfast or a leisurely brunch, this bowl is sure to become a favorite.
Ingredients
- Eggs & Dairy: 4 large eggs, 2 tablespoons milk, 1/3 cup shredded cheddar cheese (or cheese of choice), 1 tablespoon unsalted butter
- Vegetables: 1/2 cup cherry tomatoes (halved), 1/2 cup baby spinach (roughly chopped), 1/4 cup red bell pepper (diced), 1/4 cup zucchini (diced), 2 green onions (sliced)
- Seasoning: 1/4 teaspoon salt, 1/8 teaspoon black pepper, pinch of red pepper flakes (optional)
Instructions
- Step 1
- In a medium bowl, whisk together eggs, milk, salt, and black pepper until smooth and slightly frothy.
- Step 2
- Heat butter in a nonstick skillet over medium heat.
- Step 3
- Add bell pepper and zucchini to the skillet. Sauté for 2–3 minutes until slightly softened.
- Step 4
- Add cherry tomatoes and cook for 1 minute. Stir in spinach and green onions, cooking until spinach wilts.
- Step 5
- Reduce heat to low. Pour in the egg mixture and allow to set for a few seconds.
- Step 6
- Gently stir with a spatula, pushing eggs from the edge toward the center until large, soft curds form.
- Step 7
- When eggs are just barely set, sprinkle cheese over the top. Remove from heat and cover for 1 minute to melt the cheese.
- Step 8
- Divide between two bowls and top with a pinch of red pepper flakes, if desired. Serve immediately.
Zusatztipps für die Zubereitung
To achieve the fluffiest eggs, ensure you whisk the mixture until frothy to incorporate air. Using a nonstick skillet and maintaining a low heat once the eggs are added will prevent them from becoming tough or dry.
Varianten und Anpassungen
Feel free to customize this bowl with any seasonal vegetables you have on hand, such as mushrooms, asparagus, or kale. You can also experiment with different cheeses like feta, Monterey Jack, or Swiss for a unique flavor profile.
Serviervorschläge
For a more filling and complete meal, serve your veggie bowl with a side of toasted bread or fresh avocado slices.
Save This Scrambled Egg and Veggie Bowl is a versatile staple that proves a nourishing breakfast can be both simple to make and incredibly delicious.
Recipe FAQs
- → What vegetables work best in this bowl?
Bell pepper, zucchini, cherry tomatoes, and spinach provide a nice mix of textures and flavors. You can also use mushrooms, asparagus, kale, or any seasonal vegetables you have on hand.
- → How do I keep the eggs fluffy?
Whisk the eggs with milk until slightly frothy, then cook over low heat. Gently push the eggs from the edges toward the center rather than stirring vigorously, and remove from heat while they still look slightly wet.
- → Can I make this ahead of time?
This bowl is best served immediately while the eggs are fluffy and the cheese is melted. However, you can prep the vegetables in advance and store them in the refrigerator for quick assembly in the morning.
- → What cheese alternatives work well?
Feta adds a tangy flavor, Monterey Jack melts beautifully, Swiss brings a nutty taste, or try pepper jack for extra heat. Any shredded cheese that melts well will complement the vegetables and eggs.
- → How can I make this more filling?
Serve with toasted whole grain bread, add avocado slices, or include diced potatoes. You can also increase the portion size or add protein like black beans for a heartier meal that will keep you satisfied longer.