Scrambled Egg Veggie Bowl (Printable version)

Fluffy eggs combined with sautéed vegetables and melted cheese, perfect for a nutritious morning meal.

# Ingredient List:

→ 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

# How-To Steps:

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's ready faster than most coffee shops, and somehow tastes like you actually tried.
  • You can throw in whatever vegetables are lingering in your crisper drawer—nothing gets wasted.
  • The combination of creamy eggs and melted cheese feels indulgent without any of the guilt.
02 -
  • Low heat is your secret weapon—high heat makes eggs rubbery and pushes out all that moisture you're trying to keep.
  • Don't walk away once the eggs are in the pan; they go from creamy to overdone in what feels like thirty seconds flat.
03 -
  • Prep all your vegetables before you start cooking—once the eggs hit the pan, everything happens fast and you don't want to be chopping mid-scramble.
  • If your eggs start looking too dry, pull them off the heat immediately; they'll keep cooking for another 30 seconds even after you remove the pan.
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