Egg and Vegetable Scramble (Printable)

Fluffy scrambled eggs with cherry tomatoes, spinach, bell pepper, and zucchini for a quick, protein-rich morning meal.

# What You Need:

→ 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, sautéing for 2 minutes until softened.
04 - Add zucchini and cherry tomatoes, cooking for 2-3 minutes while stirring occasionally.
05 - Stir in spinach and cook until just wilted, approximately 1 minute.
06 - Pour beaten egg mixture over vegetables and allow to set for 30 seconds, then gently stir with a spatula, scraping eggs from edges toward center.
07 - Continue cooking while stirring occasionally until eggs are just set but remain soft and fluffy, approximately 2-3 minutes.
08 - Remove from heat, sprinkle with fresh herbs, and serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under 20 minutes, which means you can have a proper breakfast without derailing your morning.
  • The eggs stay fluffy and tender instead of becoming that rubbery scramble we've all experienced, because you're paying attention.
  • You can raid your vegetable drawer and swap in whatever you have on hand, so it's never boring.
02 -
  • Medium heat is not negotiable, because high heat will give you tough, rubbery eggs that no amount of milk can save, and I learned this the hard way.
  • Stop cooking while the eggs still look a tiny bit wet, because they'll continue setting from residual heat and you'll end up with that perfect fluffy texture instead of something dry.
03 -
  • Non-stick pans really do matter here, because you want to be able to move everything around without anything sticking or tearing.
  • If your milk is cold straight from the fridge, the eggs will take longer to set, so use room temperature milk if you have it and patience is limited.
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