Classic Scrambled Eggs with Vegetables Recipe
A quick, nutritious, and flavorful scrambled eggs dish loaded with fresh vegetables, perfect for a filling breakfast or brunch.
Ingredients
- 4 large eggs or vegan egg substitute
- 1/2 cup diced bell peppers
- 1/4 cup diced onions
- 1/2 cup chopped spinach
- 1 small tomato diced
- 1 tbsp olive oil or vegan butter
- Salt and black pepper to taste
- Optional: fresh herbs parsley, chives
Instructions
- Heat olive oil in a non-stick skillet over medium heat.
- Sauté onions and bell peppers until slightly softened, about 3 minutes.
- Add spinach and tomatoes; cook 1–2 minutes until wilted.
- In a bowl, whisk eggs with salt and pepper.
- Pour eggs over vegetables, stirring gently with a spatula.
- Cook until eggs are softly set but still creamy.
- Garnish with fresh herbs and serve immediately.
Notes
Nutritional Values (per serving)
- Calories: 210
- Total Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 25%
- Vitamin C: 40%
- Calcium: 8%
- Iron: 15%
- Vitamin K: 30%
Tips to Enhance Flavor
- Use vegan butter for extra richness.
- Add smoked paprika or chili flakes for heat.
- Mix in mushrooms or zucchini for variety.
- Serve with whole-grain toast for extra fiber.
- Fold in fresh herbs just before serving for vibrant aroma.