Egg and Vegetable Scramble (Printable)

A fluffy egg dish with seasonal vegetables, ready in 20 minutes for a wholesome breakfast or brunch.

# 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 (parsley, chives, or basil), chopped

# How To Make It:

01 - In a medium bowl, whisk together 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 to the skillet. Sauté for 2 minutes until softened.
04 - Add zucchini and cherry tomatoes. Cook for 2 to 3 minutes, stirring occasionally.
05 - Stir in spinach and cook until just wilted, approximately 1 minute.
06 - Pour beaten egg mixture over vegetables. Allow to set for 30 seconds, then gently stir with a spatula, scraping eggs from the edges toward the center.
07 - Continue cooking, stirring occasionally, until eggs are just set but still soft and fluffy, about 2 to 3 minutes.
08 - Remove from heat, sprinkle with fresh herbs, and serve immediately.

# Expert Suggestions:

01 -
  • The vegetables cook down just enough to soften but keep their color, so your plate looks as good as it tastes.
  • It's ready in under 20 minutes, which means you can actually eat breakfast instead of just thinking about it.
  • You can throw in whatever vegetables you have on hand without ruining a thing, making it forgiving and adaptable.
02 -
  • Low to medium heat is non-negotiable, I learned this the hard way when I burned the bottom while leaving the center runny, and the entire dish tasted bitter.
  • Stirring gently and infrequently creates bigger, softer curds instead of tiny scrambled bits, which actually tastes and feels better on your tongue.
03 -
  • Cooking the vegetables first and letting them soften completely before adding eggs means they're tender and flavorful instead of crunchy and raw.
  • The moment you pour in the eggs is when you need to resist the urge to stir constantly, gentle and infrequent stirring creates better texture than constant movement.
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