5-Minute Scrambled Eggs with Veggies for a Healthy Breakfast

Introduction:

Scrambled eggs with veggies is the perfect way to start your morning—quick, nutritious, and packed with flavor! Growing up, this dish was a go-to breakfast in my family, offering a delicious way to use up fresh vegetables while keeping things simple. Whether you’re looking for a high-protein breakfast or a versatile meal that can be customized, this scrambled egg recipe is a must-try!

---

Recipe Details:

Ingredients List:

• Base Ingredients:
  • 2 large eggs
  • 1 tablespoon milk (optional for fluffier eggs)
  • Salt and pepper to taste
  • ½ tablespoon butter or olive oil
• Veggies:
  • ¼ cup bell peppers, diced (red, yellow, or green)
  • ¼ cup spinach, chopped
  • ¼ cup cherry tomatoes, halved
  • 1 tablespoon onions, finely chopped
• Optional Add-ins:
  • ¼ cup mushrooms, sliced
  • 2 tablespoons shredded cheese (cheddar, feta, or mozzarella)
  • 1 teaspoon fresh herbs (parsley, chives, or basil)

Substitutions:

• Use egg whites or plant-based eggs for a lighter option.
• Swap butter with avocado oil for a dairy-free version.
• Add more protein with diced chicken or tofu.

---

Step-by-Step Instructions:

1. Whisk the Eggs – In a bowl, beat the eggs with milk, salt, and pepper until well combined.
2. Sauté the Veggies – Heat a non-stick pan over medium heat. Add butter or olive oil, then sauté onions and bell peppers for 2 minutes.
3. Add More Veggies – Stir in cherry tomatoes and spinach. Cook for another minute until slightly softened.
4. Scramble the Eggs – Pour the beaten eggs into the pan. Let them sit for 30 seconds, then gently stir using a spatula, folding the eggs as they cook.
5. Melt in Cheese (Optional) – If using cheese, sprinkle it over the eggs and mix gently until melted.
6. Serve & Enjoy – Transfer to a plate and garnish with fresh herbs. Serve with toast or avocado slices for a complete meal.

---

Unique Tips, Variations, and Insights:

Customization Tips:

• Add a kick with red pepper flakes or a dash of hot sauce.
• Make it heartier by adding cooked quinoa or black beans.

Expert Advice:

• Cook eggs on low heat for soft, creamy scrambled eggs.
• Stir occasionally to avoid overcooking—slightly runny eggs will finish cooking on the plate.

Cultural Context:

Scrambled eggs are a staple in various cuisines, from Mexican huevos a la mexicana to French-style soft scrambled eggs. Adding vegetables makes this dish even more wholesome and versatile.

---

Nutrition Facts (Per Serving):

• Calories: 220
• Protein: 14g
• Carbohydrates: 5g
• Fat: 15g
• Fiber: 2g

---

FAQ Section:

1. Can I make this dish ahead of time?
Yes, but scrambled eggs are best fresh. If meal-prepping, cook the veggies separately and scramble eggs fresh before eating.

2. How do I make scrambled eggs fluffier?
Adding a splash of milk and whisking the eggs well before cooking helps create a fluffier texture.

3. Can I use frozen veggies?
Absolutely! Just thaw and drain excess water before cooking to avoid excess moisture.

---

Visuals:

• Step-by-step images: Whisking eggs, cooking veggies, scrambling eggs, and serving.
• Final shot: A vibrant plate of scrambled eggs with colorful veggies.

---

Conclusion:

Scrambled eggs with veggies is a simple yet satisfying breakfast that’s packed with protein and nutrients. Try this easy recipe today and experiment with your favorite veggie combinations. Let us know your favorite add-ins in the comments!