Scrambled Egg and Veggie Bowl (Print)

Fluffy eggs with sautéed vegetables and melted cheese in a hearty breakfast bowl

# Components:

→ Eggs & Dairy

01 - 4 large eggs
02 - 2 tablespoons milk
03 - 1/3 cup shredded cheddar cheese
04 - 1 tablespoon unsalted butter

→ Vegetables

05 - 1/2 cup cherry tomatoes, halved
06 - 1/2 cup baby spinach, roughly chopped
07 - 1/4 cup red bell pepper, diced
08 - 1/4 cup zucchini, diced
09 - 2 green onions, sliced

→ Seasoning

10 - 1/4 teaspoon salt
11 - 1/8 teaspoon black pepper
12 - Pinch of red pepper flakes, optional

# Directions:

01 - In a medium bowl, whisk together eggs, milk, salt, and black pepper until smooth and slightly frothy.
02 - Heat butter in a nonstick skillet over medium heat.
03 - Add bell pepper and zucchini to the skillet. Sauté for 2 to 3 minutes until slightly softened.
04 - Add cherry tomatoes and cook for 1 minute. Stir in spinach and green onions, cooking until spinach wilts.
05 - Reduce heat to low. Pour in the egg mixture and allow to set for a few seconds.
06 - Gently stir with a spatula, pushing eggs from the edge toward the center until large, soft curds form.
07 - When eggs are just barely set, sprinkle cheese over the top. Remove from heat and cover for 1 minute to melt the cheese.
08 - Divide between two bowls and top with a pinch of red pepper flakes, if desired. Serve immediately.

# Expert Advice:

01 -
  • It turns leftover vegetables into something you'll actually crave instead of forcing down out of guilt.
  • The eggs stay creamy and soft because you pull them off the heat before they look done, which feels wrong but works perfectly.
  • You can eat it straight from the skillet if no one's watching, and it still feels like a real meal.
  • It's ready faster than waiting in a drive through line, and you won't crash an hour later.
02 -
  • Pull the eggs off the heat when they still look slightly wet because they'll keep cooking in the hot pan, and no one wants dry scrambled eggs.
  • Don't skip reducing the heat to low before adding the eggs or they'll cook too fast and turn rubbery.
  • If your vegetables release a lot of water, tilt the pan and spoon out the excess liquid before adding the eggs.
03 -
  • Use a nonstick skillet or well seasoned cast iron because scrambled eggs will stick to anything else and you'll waste half your breakfast scrubbing the pan.
  • If you're cooking for more than two people, don't double the recipe in one pan, make two batches instead so the eggs cook evenly and stay fluffy.
  • Cold eggs straight from the fridge work just fine, but letting them sit at room temperature for five minutes makes them fluffier.
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