Scrambled Egg and Veggie Bowl

Start your morning with a vibrant and wholesome Scrambled Egg and Veggie Bowl. This dish features fluffy, protein-packed eggs combined with a colorful medley of sautéed seasonal vegetables and topped with a blanket of gooey melted cheddar, making it a perfect, nourishing start to any day.

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Whether you need a quick weekday fuel-up or a relaxed weekend brunch, this bowl is incredibly satisfying and versatile enough to please everyone at the table.

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 achieve the softest eggs, ensure you use a nonstick skillet and keep the heat low during the scrambling process. This prevents the eggs from drying out and creates a silky, delicate texture.

Varianten und Anpassungen

You can easily swap in any seasonal vegetables you have on hand, such as mushrooms, asparagus, or kale. For a different flavor profile, try using feta, Monterey Jack, or Swiss cheese instead of cheddar.

Serviervorschläge

For a more substantial meal, serve your veggie bowl with toasted artisan bread or fresh avocado slices on the side.

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Enjoy your fresh and colorful breakfast bowl immediately while the cheese is gooey and warm. It's a simple, delicious way to fuel your body with wholesome ingredients.

Recipe FAQs

→ Can I use different vegetables?

Absolutely. Swap in mushrooms, asparagus, kale, or any seasonal vegetables you prefer. The key is to cut them into similar-sized pieces so they cook evenly.

→ How do I prevent my eggs from becoming rubbery?

Cook over low to medium heat and stir gently. Remove the pan from heat while the eggs still look slightly undercooked since they continue cooking from residual heat. This keeps them tender and fluffy.

→ What other cheeses work well?

Feta adds a salty tang, Monterey Jack melts beautifully, Swiss brings a nutty flavor, or try pepper jack for some heat. Any cheese that melts well will complement the vegetables.

→ Can I make this ahead of time?

It's best served immediately while the eggs are fluffy and cheese is melted. However, you can prep all vegetables in advance and store them in the refrigerator for a quick morning assembly.

→ Is this dish gluten-free?

Yes, this bowl is naturally gluten-free. Just ensure your seasonings and any sides you add are also certified gluten-free if needed.

→ How can I make this more filling?

Serve with toasted whole grain bread, add sliced avocado on top, or include diced potatoes in the vegetable mix for a heartier meal that will keep you satisfied longer.