Egg and Vegetable Scramble

Enjoy a light and fluffy Egg and Vegetable Scramble, a dish packed with colorful seasonal vegetables that is perfect for a nutritious breakfast or brunch. This easy, international recipe is both vegetarian and gluten-free, coming together in just 20 minutes.

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This vibrant scramble combines the goodness of fresh red onion, bell peppers, and zucchini with whisked eggs to create a satisfying meal that is as colorful as it is delicious.

Ingredients

• 4 large eggs
• 2 tablespoons milk (or dairy-free alternative)
• Salt and black pepper, to taste
• 1/2 cup cherry tomatoes, halved
• 1/2 cup baby spinach leaves
• 1/4 cup red bell pepper, diced
• 1/4 cup zucchini, diced
• 2 tablespoons red onion, finely chopped
• 1 tablespoon olive oil or unsalted butter
• 1 tablespoon fresh herbs (parsley, chives, or basil), chopped

Instructions

Step 1

In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.

Step 2

Heat olive oil or butter in a non-stick skillet over medium heat.

Step 3

Add red onion and bell pepper. Sauté for 2 minutes until softened.

Step 4

Add zucchini and cherry tomatoes. Cook for another 2-3 minutes, stirring occasionally.

Step 5

Stir in spinach and cook until just wilted, about 1 minute.

Step 6

Pour the beaten eggs over the vegetables. Allow to set for 30 seconds, then gently stir with a spatula, scraping the eggs from the edges toward the center.

Step 7

Continue to cook, stirring occasionally, until the eggs are just set but still soft and fluffy (about 2-3 minutes).

Step 8

Remove from heat, sprinkle with fresh herbs, and serve immediately.

Zusatztipps für die Zubereitung

To ensure the best results, use a medium bowl and whisk for the eggs and a non-stick skillet with a spatula for the scramble. Always check ingredient labels for hidden allergens like dairy.

Varianten und Anpassungen

You can swap in other seasonal vegetables such as asparagus, mushrooms, or kale. For a dairy-free version, use plant-based milk and omit any cheese or butter.

Serviervorschläge

Serve this scramble immediately with whole grain toast or fresh avocado slices. For extra flavor, you can add crumbled feta or goat cheese.

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Each serving of this Egg and Vegetable Scramble provides 210 calories, 14g of protein, 14g of fat, and 8g of carbohydrates. Enjoy this fresh and simple meal any day of the week.

Recipe FAQs

→ How do I keep eggs fluffy and soft?

Whisk eggs thoroughly with milk until slightly frothy, cook over medium heat, and remove from heat while still slightly wet. The residual heat finishes the cooking process.

→ What vegetables work best in scrambles?

Cherry tomatoes, spinach, bell peppers, zucchini, onions, mushrooms, asparagus, and kale all work beautifully. Dice uniformly for even cooking.

→ Can I make this dairy-free?

Use plant-based milk instead of regular milk, skip the butter in favor of olive oil, and omit any cheese additions.

→ How many servings does this make?

This yields two generous servings. Double the ingredients for a family of four or meal prep for multiple breakfasts.

→ What should I serve with this scramble?

Whole grain toast, avocado slices, fresh fruit, or roasted potatoes make excellent sides for a complete, satisfying meal.

→ How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat or in the microwave.