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A vibrant bowl of scrambled eggs mixed with fresh vegetables, displayed from a side view.
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Scrambled Egg and Veggie Bowl

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 250
A nutritious and colorful breakfast bowl packed with eggs and fresh vegetables, perfect for a quick and satisfying meal.

Ingredients

Eggs and Dairy

  • 4 large eggs
  • 2 tablespoons milk
  • 1/3 cup shredded cheddar cheese
  • 1 tablespoon unsalted butter

Vegetables

  • 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

Spices

  • Pinch red pepper flakes optional

Instructions 

  • Whisk eggs, milk, salt, and pepper until smooth.
  • Sauté bell pepper and zucchini in butter for 2-3 minutes.
  • Add tomatoes, spinach, and green onions; cook until spinach wilts.
  • Pour egg mixture into skillet; gently stir until just set, then sprinkle cheese and cover to melt.
  • Divide into bowls, top with red pepper flakes if desired, and serve immediately.

Notes

Feel free to customize with your favorite vegetables or cheese.
Calories: 250kcal
Cost: $10
Course: Breakfast
Cuisine: American
Keyword: Eggs, Vegetables