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Veggie Scrambled Eggs

A hearty and nutritious breakfast solution combining fresh vegetables with eggs for a protein-packed start to your day.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cooking
  • 2 teaspoons extra-virgin olive oil or cooking oil of choice Helps cook the veggies evenly and adds healthy fats.
Mixed vegetables
  • 1 cup diced mixed veggies (zucchini, mushrooms, scallions, peppers) Provides essential vitamins and colorful freshness; feel free to swap with any veggies you have at home.
Eggs
  • 4 large eggs, lightly beaten The protein-packed base of this dish, full of essential nutrients.
Seasoning
  • 1/8 teaspoon salt or to taste Enhances flavor; adjust based on dietary needs.
  • Freshly ground pepper to taste Adds a subtle kick to the flavor.
  • 1 pinch salt-free seasoning (like Mrs. Dash) For added flavor without sodium.
Cheese
  • 3 tablespoons Parmesan cheese Incorporates creaminess and a savory finish.

Method
 

Preparation
  1. Heat the oil in a large non-stick skillet over medium-high heat, let it warm for about 1 minute, or until shimmering.
  2. Add the diced mixed veggies to the skillet and cook, stirring often, until they are softened and browned in spots, about 2 to 4 minutes.
  3. While the veggies are cooking, beat the eggs along with salt, pepper, and salt-free seasoning in a small mixing bowl until combined.
  4. Pour the egg mixture over the cooked veggies and gently fold with a spatula, allowing uncooked eggs to flow onto the surface of the skillet.
  5. Once the eggs are mostly set, stir less frequently to allow larger chunks of egg to form curds, cooking for approximately 1 to 2 minutes until no longer wet-looking.
  6. Remove the skillet from heat and sprinkle the freshly grated Parmesan cheese over the top before serving.

Notes

Serve immediately with a sprinkle of fresh herbs or whole grain toast. Can store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.