Scrambled Egg and Veggie Bowl

Start your morning on a vibrant and nutritious note with this Scrambled Egg and Veggie Bowl. A perfect choice for a nourishing start to the day, this dish combines fluffy scrambled eggs with a colorful medley of sautéed seasonal vegetables and gooey melted cheddar cheese.

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Whether you are prepping for a busy workday or enjoying a slow weekend, this American breakfast classic is designed to satisfy. The sautéed red bell pepper and zucchini offer a pleasant texture that pairs beautifully with the soft curds of the eggs and the richness of the melted cheese.

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 results, use a whisk to incorporate air into the eggs and milk mixture. A nonstick skillet and spatula are essential tools for maintaining the fluffy texture of the eggs. For those with allergies, please note this dish contains eggs and milk; also, check cheese labels if you follow a vegetarian diet as some may contain animal rennet.

Varianten und Anpassungen

This recipe is highly customizable. You can swap in any seasonal vegetables such as mushrooms, asparagus, or kale depending on what is in your fridge. For a different flavor profile, consider using feta, Monterey Jack, or Swiss cheese instead of the traditional cheddar.

Serviervorschläge

Serve your egg and veggie bowl immediately while the cheese is gooey and the vegetables are tender. For a more filling meal, enjoy the bowl with a side of toasted bread or creamy avocado slices. This recipe makes two servings, each containing approximately 260 calories and 17g of protein.

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Enjoy the combination of fresh vegetables and fluffy eggs in this easy-to-make breakfast bowl. It's a satisfying, gluten-free way to fuel your morning with wholesome ingredients and plenty of flavor.

Recipe FAQs

→ Can I use different vegetables?

Absolutely. Mushrooms, asparagus, kale, or diced broccoli work wonderfully. Sauté harder vegetables first, then add quicker-cooking greens toward the end.

→ How do I keep the eggs from becoming rubbery?

Cook over low heat and stir gently. Remove the pan from heat while the eggs still look slightly undercooked—they'll continue cooking from residual heat and stay creamy.

→ What cheese substitutions work best?

Feta adds a tangy bite, Monterey Jack melts beautifully with mild flavor, and Swiss brings nutty notes. Use about 1/3 cup shredded cheese for ideal melt coverage.

→ Can I make this ahead of time?

Best enjoyed fresh, but you can prep vegetables the night before. Store chopped vegetables in airtight containers in the refrigerator for up to 2 days.

→ Is this suitable for meal prep?

Yes, though eggs reheat best gently. Store in individual containers and reheat in the microwave at 50% power, stirring halfway through, to maintain texture.

→ How can I make this dairy-free?

Use plant-based milk in the eggs, dairy-free butter alternative for cooking, and vegan shredded cheese. The cooking method remains exactly the same.