Save to Pinterest Start your morning with a Scrambled Egg and Veggie Bowl, a wholesome and vibrant dish that brings together fluffy eggs and fresh, sautéed vegetables. This breakfast option is perfect for those seeking a nourishing, gluten-free, and vegetarian meal that is as satisfying as it is colorful.
Save to Pinterest This easy American-style breakfast combines the freshness of cherry tomatoes, spinach, bell peppers, and zucchini with the richness of cheddar cheese and butter-sautéed eggs. It is a simple way to elevate your morning routine with minimal effort and maximum flavor.
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 1/3 cup shredded cheddar cheese (or cheese of choice)
- 1 tablespoon unsalted butter
- 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
- Pinch of red pepper flakes (optional)
Instructions
- Step 1
- In a medium bowl, whisk together eggs, milk, salt, and black pepper until smooth and slightly frothy.
- Step 2
- Heat butter in a nonstick skillet over medium heat.
- Step 3
- Add bell pepper and zucchini to the skillet. Sauté for 2–3 minutes until slightly softened.
- Step 4
- Add cherry tomatoes and cook for 1 minute. Stir in spinach and green onions, cooking until spinach wilts.
- Step 5
- Reduce heat to low. Pour in the egg mixture and allow to set for a few seconds.
- Step 6
- Gently stir with a spatula, pushing eggs from the edge toward the center until large, soft curds form.
- Step 7
- When eggs are just barely set, sprinkle cheese over the top. Remove from heat and cover for 1 minute to melt the cheese.
- Step 8
- Divide between two bowls and top with a pinch of red pepper flakes, if desired. Serve immediately.
Zusatztipps für die Zubereitung
To ensure the best texture, sauté the firmer vegetables like bell peppers and zucchini first before adding the delicate spinach and tomatoes. Cooking the eggs on low heat is the key to achieving those soft, creamy curds without browning.
Varianten und Anpassungen
Feel free to swap in any seasonal vegetables you have on hand, such as mushrooms, asparagus, or kale. You can also vary the flavor profile by using different cheeses like tangy feta, creamy Monterey Jack, or nutty Swiss cheese.
Serviervorschläge
Serve this bowl as is for a light meal, or pair it with toasted gluten-free bread or fresh avocado slices for a more filling breakfast. A sprinkle of fresh herbs or a dash of hot sauce can add an extra layer of flavor.
Save to Pinterest With 260 calories and 17g of protein per serving, this Scrambled Egg and Veggie Bowl is a balanced way to fuel your body. Enjoy the perfect harmony of melted cheese, tender veggies, and golden eggs for a breakfast you'll want to make every day.
Common Recipe Questions
- → Can I make this ahead of time?
While best enjoyed fresh, you can prepare the vegetables in advance and store them in the refrigerator. Cook the eggs just before serving for the fluffiest texture.
- → What other vegetables work well?
Mushrooms, asparagus, kale, diced onions, or corn would all be delicious additions. Use whatever seasonal vegetables you have on hand for variety.
- → Can I use different cheese?
Absolutely. Feta, Monterey Jack, Swiss, or goat cheese would all complement the eggs and vegetables beautifully while adding unique flavors.
- → How do I prevent rubbery eggs?
Cook over low to medium heat and remove from the pan while they still look slightly undercooked. The residual heat will finish cooking them perfectly.
- → Is this dairy-free option possible?
Use olive oil instead of butter and your favorite dairy-free cheese alternative. The vegetables and seasonings provide plenty of flavor.