Scrambled Egg and Veggie Bowl

Start your morning with a vibrant Scrambled Egg and Veggie Bowl, a wholesome breakfast that combines fluffy scrambled eggs with perfectly sautéed seasonal vegetables and gooey melted cheese. This nourishing meal is designed to provide a balanced and flavorful start to your day in just 20 minutes.

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Whether you are looking for a post-workout refuel or a simple weekday breakfast, this bowl is highly versatile. The combination of protein-rich eggs and fiber-filled vegetables makes it a satisfying option that keeps you full until lunch.

Ingredients

• 4 large eggs
• 2 tablespoons milk
• 1/3 cup shredded cheddar cheese (or cheese of choice)
• 1 tablespoon unsalted butter
• 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
• 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 ensure the best quality, always double-check ingredient labels for allergens. This recipe contains eggs and milk (from cheese and butter). Vegetarians should also check cheese labels, as some varieties contain animal rennet.

Varianten und Anpassungen

Feel free to customize your bowl by swapping in seasonal vegetables such as mushrooms, asparagus, or kale. For a different flavor profile, you can replace cheddar with feta, Monterey Jack, or Swiss cheese.

Serviervorschläge

For a more filling meal, serve this egg and veggie bowl alongside toasted whole-grain bread or topped with fresh avocado slices. A dash of hot sauce can also add a nice kick for those who enjoy spice.

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Enjoy this delicious and hearty Scrambled Egg and Veggie Bowl as a warm, comforting start to any day of the week!

Recipe FAQs

→ Can I prepare the vegetables ahead of time?

Yes, you can dice the bell peppers, zucchini, and halve the cherry tomatoes up to 2 days in advance. Store them in an airtight container in the refrigerator for quicker assembly.

→ What other vegetables work well in this bowl?

Mushrooms, asparagus, kale, diced onions, or corn all complement scrambled eggs beautifully. Just adjust cooking times as needed—harder vegetables like carrots may need longer sautéing.

→ Can I make this dairy-free?

Absolutely. Replace the milk with a splash of water or plant-based milk, use dairy-free butter or olive oil for cooking, and skip the cheese or use a vegan alternative.

→ How do I prevent the eggs from becoming rubbery?

Keep the heat on medium-low and stir gently. Remove the skillet from heat when eggs still look slightly wet—the residual heat will finish cooking them to perfection.

→ Can I double this recipe for meal prep?

Yes, though scrambled eggs are best enjoyed fresh. If meal prepping, store the cooked vegetables separately and reheat with freshly scrambled eggs for optimal texture.