Scrambled Egg and Veggie Bowl (Printable Version)

Fluffy eggs with sautéed vegetables and melted cheese create a wholesome breakfast bowl ready in 20 minutes.

# What You Need:

→ 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

# 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 comes together in 20 minutes flat, which means you can actually eat a real breakfast on a weekday.
  • The vegetables sneak in without making you feel like you're forcing nutrition, and the cheese makes everything taste indulgent.
  • You can raid your fridge and swap in whatever you have, so it never gets boring or wasteful.
02 -
  • Low heat is non-negotiable once those eggs hit the pan, because high heat scrambles them into rubber no matter how good your intentions are.
  • The eggs will keep cooking slightly after you take the pan off heat, so pull them off when they look just barely underdone and glossy, not when they look fully set.
03 -
  • Shred your own cheese if you have time because it melts smoother than pre-shredded, which has anti-caking powder that keeps it from melting into one creamy situation.
  • Keep your skillet nonstick in good shape by using a silicone spatula instead of metal, which means this breakfast will slide around instead of sticking and getting torn apart.
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