Scrambled Egg Veggie Bowl (Print Version)

A nourishing breakfast bowl featuring fluffy eggs, colorful vegetables, and gooey cheese for a wholesome morning meal.

# What You Need:

→ Eggs & Dairy

01 - 4 large eggs
02 - 2 tablespoons milk
03 - 1/3 cup shredded cheddar cheese
04 - 1 tablespoon unsalted butter

→ 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

→ Seasoning

10 - 1/4 teaspoon salt
11 - 1/8 teaspoon black pepper
12 - Pinch of red pepper flakes, optional

# How To Make It:

01 - In a medium bowl, whisk together eggs, milk, salt, and black pepper until smooth and slightly frothy.
02 - Heat butter in a nonstick skillet over medium heat.
03 - Add bell pepper and zucchini to the skillet. Sauté for 2 to 3 minutes until slightly softened.
04 - Add cherry tomatoes and cook for 1 minute. Stir in spinach and green onions, cooking until spinach wilts.
05 - Reduce heat to low. Pour in the egg mixture and allow to set for a few seconds.
06 - Gently stir with a spatula, pushing eggs from the edge toward the center until large, soft curds form.
07 - When eggs are just barely set, sprinkle cheese over the top. Remove from heat and cover for 1 minute to melt the cheese.
08 - Divide between two bowls and top with a pinch of red pepper flakes, if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in twenty minutes flat, which means you can actually eat breakfast before your coffee gets cold.
  • The vegetables sneak in enough nutrition that you don't feel guilty about starting your day right.
  • Melted cheese makes everything taste like you tried harder than you actually did.
02 -
  • If you cook eggs on anything higher than medium heat, you'll end up with a rubbery scramble, and trust me, that's a disappointment you only need once.
  • The cheese goes in last because it melts better when the heat is off and the residual warmth does the work for you.
03 -
  • Chop all your vegetables before you start cooking because once the butter hits the pan, everything needs to happen quickly and smoothly.
  • Non-stick skillets are genuinely worth having for scrambled eggs because you'll use less butter and the eggs release easily without sticking.
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