Scrambled Eggs with Cheese and Vegetables Recipe
Who said breakfast can’t feel like a gourmet adventure? Scrambled eggs with cheese and vegetables prove mornings deserve indulgence.
Melted cheese oozes over vibrant vegetables, turning ordinary eggs into a playful, flavorful, nutrient-packed masterpiece.
Every bite balances creamy, savory, and slightly rebellious textures that scream, “I have my life together… kind of.”
Add your favorite seasonal vegetables, because adulting includes pretending you actually enjoy kale sometimes.
Cook gently to preserve fluffiness, season boldly, and serve hot for a breakfast that makes your taste buds giggle happily.
Scrambled Eggs with Cheese and Vegetables Recipe
Fluffy scrambled eggs combined with melted cheese and fresh vegetables create a colorful, savory, protein-rich vegan-inspired breakfast.
Ingredients
- 4 large eggs or vegan egg substitute
- ½ cup shredded vegan cheese
- ½ cup diced bell peppers
- ½ cup diced zucchini
- 1 tbsp olive oil or vegan butter
- Salt and black pepper to taste
- 1 tsp dried herbs optional
Instructions
- Heat olive oil in a non-stick skillet over medium heat.
- Sauté bell peppers and zucchini 3–4 minutes until tender.
- Whisk eggs with salt, pepper, and dried herbs.
- Pour eggs into skillet; stir gently until fluffy.
- Sprinkle vegan cheese on top; let melt slightly.
- Serve immediately while warm.
Notes
Nutritional Values (per serving)
- Calories: 220
- Total Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 13g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 15%
- Vitamin C: 20%
- Calcium: 25%
- Iron: 10%
- Vitamin K: 8%
Tips to Enhance Flavor
- Use colorful vegetables for visual appeal and added nutrients.
- Add fresh herbs like parsley or chives for brightness.
- Cook eggs slowly to avoid rubbery texture.
- Try a sprinkle of smoked paprika for smoky depth.
- Pair with avocado slices or toast for a balanced breakfast.
