Veggie Scrambled Eggs

Veggie Scrambled Eggs are a quick, nutritious breakfast option that combines protein, colorful vegetables, and savory flavors for a delicious meal that can be prepared in just 10 minutes.

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Prep Time 5

Cook Time 5

Total Time 10

Servings: 2 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

For the Scrambled Eggs

2 teaspoons extra-virgin olive oil or cooking oil of choice Enhances flavor while keeping the dish healthy.
1 cup diced mixed veggies (e.g., zucchini, mushrooms, scallions, and peppers) Adds nutrition, color, and texture. Frozen veggies work well too!
4 large eggs, lightly beaten Rich in protein and essential nutrients. Can substitute with egg whites for fewer calories.
1/8 teaspoon salt (or to taste) Brings out the flavors of the eggs and veggies.
1 pinch salt-free seasoning, such as Mrs. Dash A great way to add extra flavor without sodium.
3 tablespoons Parmesan cheese Introduces a savory depth and creamy richness. Nutritional yeast can serve as a dairy-free alternative.

Method

Cooking

Begin by heating oil in a large non-stick skillet over medium-high heat until shimmering.
Add the diced mixed veggies to the skillet and cook, stirring often until softened and browned in spots, about 2 to 4 minutes.
In a small mixing bowl, beat the eggs with the salt, pepper, and salt-free seasoning until combined.
Pour the egg mixture over the veggies in the skillet. Cook the eggs, gently folding them back with a spatula.
As the eggs begin to set, stir them less frequently, allowing larger chunks to form, about 1 to 2 minutes.
Remove from heat and sprinkle Parmesan cheese over the top. Serve immediately.

Notes

Use fresh vegetables for the best flavor and texture. Can add cooked turkey or chicken for a heartier meal.