Egg and Vegetable Scramble (Print)

Light, fluffy eggs with colorful seasonal vegetables for a nutritious breakfast or brunch.

# Components:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk or dairy-free alternative
03 - Salt and black pepper to taste

→ Vegetables

04 - 1/2 cup cherry tomatoes, halved
05 - 1/2 cup baby spinach leaves
06 - 1/4 cup red bell pepper, diced
07 - 1/4 cup zucchini, diced
08 - 2 tablespoons red onion, finely chopped

→ Extras

09 - 1 tablespoon olive oil or unsalted butter
10 - 1 tablespoon fresh herbs (parsley, chives, or basil), chopped

# Directions:

01 - In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy.
02 - Heat olive oil or butter in a non-stick skillet over medium heat.
03 - Add red onion and bell pepper to the skillet. Sauté for 2 minutes until softened.
04 - Add zucchini and cherry tomatoes. Cook for another 2-3 minutes, stirring occasionally.
05 - Stir in spinach and cook until just wilted, approximately 1 minute.
06 - Pour beaten eggs over vegetables. Allow to set for 30 seconds, then gently stir with a spatula, scraping eggs from edges toward center.
07 - Continue cooking, stirring occasionally, until eggs are just set but still soft and fluffy, approximately 2-3 minutes.
08 - Remove from heat, sprinkle with fresh herbs, and serve immediately.

# Chef Secrets:

01 -
  • Ready in 20 minutes flat, which means you can actually enjoy breakfast instead of rushing through it.
  • Every vegetable stays its own color and texture, so it looks as good as it tastes.
  • Works perfectly for using up whatever vegetables are hanging around in your crisper drawer.
02 -
  • Overcooking scrambled eggs is the quickest way to turn them into rubber, so remove them from heat when they still look slightly underdone because they keep cooking.
  • Adding vegetables before the eggs gives them time to soften and release their flavors into the pan instead of staying crunchy and separate.
03 -
  • Whisking the eggs with milk until they're visibly foamy is the secret to getting that restaurant-quality fluffiness that feels impossible but isn't.
  • Cooking vegetables before the eggs means they soften and meld together instead of staying distinct and separated.
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